2 c. whole bran (100% any type) or 4 c. bran flakes
2 c. boiling water
3 c. sugar
1 c. butter
5 c. flour
1 1/2 tsp. salt
4 beaten eggs
5 tsp. baking soda mixed with 1 qt. buttermilk

Mix bran, water, sugar and butter. In separate bowl, mix flour, salt, eggs and buttermilk mixture. Fold into first set of ingredients. Bake in lined muffin tins for 20-25 minutes at 400 degrees. This batter will refrigerate up to 6 weeks.