2 c. Bran cereal
1 c. boiling water
4 eggs
2 c. sugar
1 c. oil
1 qt. buttermilk
4 c. quick oats
5 tsp. baking soda
1 1/2 tsp. salt
5 c. flour

Stir together bran cereal and water; set aside to cool. In large bowl beat egg. Stir in sugar, oil, buttermilk and oats; mix well. Add remaining ingredients, stirring just until moist. Gently stir in bran mixture. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake at 400 degree oven for 18 to 20 minutes. Batter may be stored in refrigerator for up to 1 month. Makes about 4 dozen muffins.