3 c. Kellogg's All Bran
1 c. boiling water

Stir together into a mush and cool. 1/2 c. salad oil 2 eggs 2 c. buttermilk 2 1/2 c. whole wheat flour 2 1/2 tsp. baking soda 1/2 tsp. salt 3 tsp. vanilla 2 c. raisins

Blend together then add All Bran mixture, vanilla and raisins. Let stand overnight in refrigerator.

Makes 36 large muffins. Bake at 375 degrees for 15-20 minutes and cool. Freeze for at least 24 hours. This dough will hold in the refrigerator up to 1 month, use plastic or glass bowl.