1 c. boiling water
1 c. bran
1/2 c. butter
1 1/2 c. sugar
2 eggs
2 c. yogurt or buttermilk
2 1/2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking soda
2 c. oatmeal

Pour boiling water over bran and set aside. Cream butter and sugar; add eggs, yogurt, flour, salt, and soda. Add bran and dry oatmeal. Pour into muffin tins, 2/3 full. Bake at 375 degrees for 15-20 minutes. (Remaining batter will keep in refrigerator for at least a week.)