3 c. bran cereal
1 c. boiling water
1/2 c. oil
1 1/2 c. sugar
2 c. buttermilk
2 eggs, beaten
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt

Pour boiling water over cereal and let stand. Mix all other ingredients and add to bran. Cover and store in refrigerator overnight before baking. Spoon muffin batter out into well oiled muffin tins or line with paper muffin cups. Bake at 400 degrees for 20 minutes. Batter keeps for 6 weeks in refrigerator. Muffins freeze well.