3 c. whole bran cereal
1 c. boiling water
2 eggs, slightly beaten
2 c. buttermilk
1/2 c. salad oil
1 c. raisins, currants, chopped pitted dates
2 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 1/2 c. regular all purpose flour, unsifted

In large bowl mix bran cereal with water; stir to moisten evenly. Set aside until cool. Then add eggs, buttermilk, oil and fruit; blend well. Stir together the soda, salt and flour, then stir into bran mixture. Spoon batter into 2 1/2 inch muffin cups, filling 2/3 to 3/4 full. Bake in 425 degrees oven for 20 minutes or until top springs back. Serve hot. Makes 2 to 2 1/2 dozen. Batter will refrigerate for 2 weeks in covered container.