3 c. shredded bran cereal (All-Bran, 100% Bran, etc.)
1/2 c. vegetable oil
1 c. raisins
1 c. boiling water
2 eggs, lightly beaten
2 c. buttermilk
1/4 c. molasses
2 1/4 c. whole wheat flour
4 tsp. granulated sugar
2 1/2 tsp. baking soda
1/2 tsp. salt, if desired

In a large bowl, combine the cereal, oil and raisins and pour the boiling water over them. Set the mixture aside to cool slightly.

In a small bowl, combine the eggs, buttermilk and molasses. Add this to the partly cooled cereal mixture. In another small bowl, combine the flour, sugar, baking soda and salt.

Add the flour mixture to the cereal mixture, stirring just enough to moisten the dry ingredients. Cover the batter with plastic wrap, wax paper or a damp towel, and let it stand for at least 15 minutes, preferably for 1 hour.

Preheat the oven to 400 degrees. Grease 24 muffin cups and divide the batter among them, filling each cup about three-fourths full. Bake the muffins for 20 to 25 minutes.

Remove the muffins from the oven and when they are slightly cooled, take them out of the tin and place them on a rack to cool completely. Yield: 2 dozen.