3 c. whole bran cereal
1 c. boiling water
2 eggs, slightly beaten
2 c. buttermilk
1/2 c. salad oil
1 c. raisins, currants, chopped dates or prunes
2 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
2 1/2 c. flour

In large bowl mix bran with boiling water; stir. Set aside to cool. Add eggs, buttermilk, oil and fruit; blend well. Stir together salt, soda, sugar and flour; then stir into bran mixture. Bake muffins now or store in airtight container in the refrigerator for up to 2 weeks.

To bake, spoon batter into buttered muffin cups, filling 2/3 full. Bake at 425 degrees for about 20 minutes or until tops spring back when touched. Serve hot. Makes 2-2 1/2 dozen.