2 c. whole bran cereal
2 c. boiling water
1 c. oil
2 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
4 c. bran flakes or Raisin Bran
5 tsp. baking soda
2 tsp. salt

Pour boiling water on the bran. Let set. Mix sugar well with oil and beat in eggs and buttermilk. Add to the wet bran mixture. Stir with a spoon.

Combine flour, rest of bran, soda and salt. Stir into liquid combination. This mixture thickens as it sits. Bake as many as you need at a time. Bake at 350 degrees for 20 minutes. Store remainder in a tightly closed container for up to 6 weeks, in the refrigerator. Makes 60 muffins.