3 c. unprocessed wheat bran (or part oat bran)
1/2 c. honey
1/2 c. molasses
2 1/2 tsp. baking soda
1 tsp. salt
1/2 c. corn oil butter
2 c. buttermilk
2 eggs
1 c. boiling water
Optional: shredded carrots, coconut, light or dark raisins

Combine 1 cup bran and 1 cup boiling water; stir and let steep. In a separate bowl cream sugar and butter. Beat eggs. Combine flour, soda and salt. Combine the 1 cup steeped bran with remaining 2 cups bran, eggs, flour mixture and buttermilk, butter and sugar. Stir to mix with mixer. Store in tightly covered plastic container. Let stand at least 12 hours before baking. (Will keep 6 weeks in refrigerator.)

To bake, spoon batter into buttered (or paper lined) muffin tins. Fill 2/3 full. Bake at 400 degrees for 20-25 minutes and serve.