3 c. whole bran cereal
1 c. boiling water
2 eggs, lightly beaten
2 c. buttermilk
1/2 c. salad oil
1 c. raisins
2 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 c. all-purpose flour
1/2 c. wheat germ
1 tbsp.. orange peel, grated

In a large bowl mix bran cereal with boiling water and moisten evenly. Set aside until cool and then add eggs, buttermilk, oil, fruit and orange peel and blend well. In separate bowl, stir soda, salt, sugar, flour and wheat germ then stir into bran mixture. Spoon batter into muffin cups, filing about 2/3 full. Bake in a 425 degree oven for about 20 minutes or until tops spring back when lightly touched. Makes about 2 dozen muffins. (You can store batter in refrigerator for up to two weeks and can freeze baked muffins in freezer for up to 2 months. Just microwave frozen muffins for one minute in the morning, add a little butter or honey and serve a healthy and sweet treat to your little ones for breakfast.