3 c. All Bran, divided
1 c. boiling water
1/2 c. oil
1 1/2 c. sugar
2 c. buttermilk
2 egg, unbeaten
2 1/2 c. bread flour
2 1/2 tsp. baking soda
1 tsp. salt

Combine 1 cup All Bran with boiling water and oil in a large bowl. Add remaining 2 cups All Bran, sugar, buttermilk and eggs, mixing thoroughly. Sift flour, soda and salt together; add to cereal mixture. Spoon batter into greased muffin tins. Bake at 400 degrees for 15 to 20 minutes.

NOTE: Batter will keep for 3 weeks in refrigerator.