Pour over:

Set aside to cool.

Cream together in large mixing bowl: 1 1/2 c. sugar 4 eggs

Add and beat in: Soaked bran mixture

Sift together: 5 tsp. baking soda 1 tsp. salt

Add dry ingredients to creamed mixture and fold until flour is moistened.

Fold in:

Store batter in covered containers in refrigerator. Keeps 3-4 weeks.

When ready to bake, preheat oven to 400 degrees and fill well greased muffin tins 2/3 full. Bake 20 minutes.

2. Serve as cupcakes by adding a sprinkling of brown sugar and nuts, or granola before putting in the oven. Makes 4-5 dozen.