6 c. 100% All Bran cereal
1/2 c. oil
2 1/2 c. sugar
4 eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt
Raisins and nuts (optional)

In bowl soak 2 cups of the All Bran in 2 cups of boiling water. Cream together the oil, sugar, eggs and butter milk. Add to the bran. Sift in the flour, soda and salt. Add the rest of the All Bran. Stir enough to mix well.

The batter may be stored in the refrigerator for up to four weeks and baked fresh. When you want hot, fresh muffins simply take the amount you need, put into your muffin tins and bake at 375 degrees for 20 minutes. Yield: 5 dozen muffins.