1 box "all-bran" cereal
1 1/2 c. raisins
3 c. whole-wheat flour
2 c. white flour
5 tsp. baking soda
2 tsp. salt
1 tbsp. vanilla
4 eggs
1 qt. buttermilk
1 c. vegetable oil
2 c. sugar
1 tbsp. pumpkin pie spice

In large bowl, pour 1 cup boiling water over 1 cup cereal and raisins. Let stand for 1 minute. Add flours, baking soda, pumpkin pie spice, salt and remaining cereal. In another bowl, beat eggs well. Add sugar, oil and vanilla. Mix cereal/raisin mixture, egg mixture and buttermilk. Stir well. Will be very stiff. Let sit at room temperature for 15 to 20 minutes, stirring often. Mixture can be stored in covered container in the refrigerator for up to 3 weeks or bake right away. Spoon mix into greased muffin pan and bake at 450°F for 15 minutes. Do not overbake.

Yield: 3 to 4 dozen large muffins.