3 c. Wheat Bran cereal
1 c. boiling water
1 c. sugar
1/2 c. butter
2 eggs
2 1/2 c. unbleached flour
2 1/2 tsp. baking soda
1 tsp. salt
1 pt. buttermilk

1. Put 1 cup bran in small bowl. Add water, stir once and let stand to soften.

2. Cream butter and sugar in mixing bowl.

3. Beat eggs, slightly.

4. Combine flour, soda and salt.

5. In large bowl, stir softened and remaining bran, eggs, flour mixture and buttermilk with creamed butter and sugar, until thoroughly mixed.

6. Store in plastic container for minimum of 12 hours and maximum of 6 weeks.

7. 25 minutes before serving, preheat oven to 400 degrees. Pour batter into desired number of muffin tins, filling each cup 2/3 full.

8. Bake 18 minutes and serve.