1 c. boiling water
1 c. raisins
1 tbsp. baking soda
1 c. sugar
1 stick butter
1 c. unbleached flour
1 1/4 c. whole wheat flour
1/4 c. oat bran
1/4 c. rolled oats
1/4 c. wheat bran
3/4 c. walnuts
1/2 tsp. salt
3 c. raisin bran
2 eggs
2 c. buttermilk

Pour boiling water over raisins. Add soda and let cool. Cream sugar with butter. Sift the flour into mixing bowl and save 1/2 cup to flour the nuts. Add salt and cereal. Beat eggs, add buttermilk and blend. Fold in the raisin mixture. Add all at once to the sifted flour and floured nut mixture. Mix until dry ingredients are moistened. Cover and store in refrigerator. Makes 2 quarts.

When baking, heat oven to 375 degrees. Take out amount desired and fill baking cups 2/3 full. Bake 20 to 25 minutes. When kept in refrigerator, mixture will keep 6 weeks.