3 c. All Bran cereal (not extra fiber)
1 c. boiling water
2 eggs, slightly beaten
2 c. buttermilk
1/2 c. canola or vegetable oil
1 c. sugar
2 1/2 c. white or whole wheat flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 c. raisins or currants

In a large bowl, combine bran cereal and boiling water, stirring until evenly moistened. Set aside to cool. Measure and combine flour, salt and baking soda. Set aside. Combine eggs, buttermilk, oil and sugar. Mix well to dissolve sugar. Pour the wet ingredients into the bran and mix well (all mixing by hand).

Add the dry ingredients and stir just until all is moistened. Fill muffin pans 2/3-3/4 full. Bake at 400 degrees for 18-20 minutes. Makes 18-24 muffins, depending on size. Batter may be stored in refrigerator for up to 2 weeks, baking as you wish.