3 c. bulk bran muffin mix
1 c. bran
1 to 1 1/2 c. buttermilk
1/4 to 1/3 c. vegetable oil

OPTIONAL INGREDIENTS:

1/2 c. dark raisins
1/2 c. golden raisin
1 c. diced apples
1 c. diced bananas
1/4 c. grated orange peel
1/2 c. chopped walnuts
1/2 c. sesame seeds

In a large bowl, mix the muffin mix, bran, buttermilk and vegetable oil until well blended. (The amount of buttermilk and vegetable oil used depends on how many of the optional ingredients you will be adding to the basic ingredients).

Add one or more (I use all) of the optional ingredients to the muffin batter and mix just until blended. Spoon batter into lightly greased muffin tin cups. (Will fill 12 to 18 standard size or 9 to 12 large size cups, depending on how many optional ingredients are used.)

Bake at 350 degrees for approximately 20 to 23 minutes. Muffins are done when a cake tester or toothpick inserted into the center of one of the muffins is without batter when removed. Allow muffins to cool for 3 to 5 minutes before removing from the muffin tin cups.