2 c. bran (All Bran or Bran flakes, etc.)
2 c. boiling water
1 c. butter
1 1/2 c. sugar
4 c. bran
4 beaten eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Combine first 2 ingredients; let stand. Combine butter, sugar, bran, beaten eggs, and buttermilk. In separate bowl sift together flour, baking soda, and salt. Mix everything together and let rest in refrigerator overnight or 24 hours.

Bake as directed in muffin tins about 15-20 minutes at 400 degrees. Batter will keep, covered in refrigerator, for up to 6 weeks! Can be baked in shallow muffin tin, to be split and toasted. This is a large recipe and can be halved.