3 c. Hodgson Mill Unprocessed wheat bran
1 c. brown sugar
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 c. butter
1 pt. buttermilk
2 eggs
1 c. boiling water

Combine 1 cup wheat bran and 1 cup boiling water; stir and let steep in a separate bowl. Cream sugar and butter. Beat eggs. Combine flour, soda, and salt. Combine the 1 cup of steeped bran with remaining 2 cups of bran, the eggs, flour mixture and buttermilk, butter and sugar. Mix.

Store in tightly covered plastic container. Let stand at least 12 hours before putting in the refrigerator. Batter will keep in the refrigerator for 6 weeks. Chemical action will cause the batter to turn dark on top. No problem, just stir before using.

These muffins are mixed, stored in the refrigerator and baked whenever they are wanted. When preparing to bake, preheat oven to 400 degrees. Stir batter well and spoon into buttered muffin tins, filling 2/3 full. Bake 20 to 22 minutes and serve.