3 c. shreds of wheat bran cereal
1 c. raisins
1 c. boiling water
2 1/3 c. all-purpose flour
1 1/2 c. sugar
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1/2 c. vegetable oil
2 eggs, beaten
1 c. chopped pecans

Combine cereal and raisins in a large bowl; pour boiling water over cereal mixture, and mix well. Cool.

Combine next 4 ingredients; make a well in center of flour mixture. Add buttermilk, oil, eggs, pecans, and bran mixture; stir just enough to moisten dry ingredients. Cover and store in refrigerator up to 1 week.

When ready to bake, spoon batter into greased muffin pans, filling 2/3 full. Bake at 400 degrees for 15 to 18 minutes. Yield: about 2 1/2 dozen.