6 c. bran cereal, divided (Raisin Bran cereal may be used)
2 c. boiling water
1 c. butter (2 sticks)
1 1/2 c. sugar or Splenda
4 eggs
4 c. buttermilk
5 c. flour
1 tbsp. plus 2 tsp. baking soda
1 tsp. salt

Mix 2 cups bran cereal and boiling water. Set aside.

Cream butter, sugar and eggs. Then add buttermilk and mix. Add the soaked bran and mix. Sift and mix well the flour, soda and salt. Then fold flour mixture into other ingredients. Fold in 4 cups additional bran cereal.

Bake or store batter in covered container 3 to 4 weeks in the refrigerator baking as needed.

Bake at 400°F fresh for 10 minutes or refrigerated for 15 to 20 minutes.

Makes 4 to 5 dozen muffins.