1 c. all bran cereal
1 c. raisins or dates, or both
1 c. boiling water
1/2 c. oil
1 c. sugar
1/4 c. honey
2 c. buttermilk
2 eggs, beaten
1 1/2 tsp. vanilla
2 tbsp. light molasses
2 tsp. grated orange peel
2 1/2 c. flour
1 tbsp. baking soda
1 tsp. salt
2 c. bran buds
Nuts (optional)

Mix together all bran, raisins and boiling water. Stir in oil, sugar, honey and buttermilk. Add eggs, vanilla, molasses, and orange peel. Mix well. Mix flour, soda and salt. Add to egg mixture, blending lightly. Stir in bran buds. Cover bowl and let stand in refrigerator overnight. Pour into greased muffin tins until 2/3 full. Batter will keep in refrigerator up to 10 days, but I usually bake them all and freeze the extra muffins. Bake 25-30 minutes at 350 degrees. Makes 2 1/2 to 3 dozen.