3 c. whole bran breakfast cereal
1 c. boiling water
3/4 c. brown sugar
1/2 c. butter
3 eggs
2 1/2 c. all purpose flour
1 tbsp. baking soda
1/2 tsp. salt
2 c. buttermilk

Measure cereal into bowl add water and stir so that all the cereal is moistened. Cream brown sugar with butter until smooth. Add eggs and beat until light. Stir in the flour, baking soda, salt and buttermilk along with the bran mixture until batter is blended.

Batter keeps 2 to 3 weeks refrigerated.

When ready to bake, spoon mixture about 1/4 cup for each muffin into buttered muffin tins, filling them 2/3 full. Bake at 400 degrees for 25 minutes until golden brown.

Fro variety add raisins, blueberries, chocolate chips, nuts and any other fruit.