2 c. All-Bran cereal
2 c. boiling water
1 1/2 c. sugar
1 c. brown sugar, firmly packed
1 c. butter
4 lg. eggs
2 1/2 c. self-rising flour
2 c. whole wheat flour
5 tsp. baking soda
1 tsp. salt
1 qt. cultured buttermilk
1 c. dark raisins
1 c. pecans or walnuts, chopped

Combine 2 cups bran with boiling water, set aside. Cream sugar with butter and add eggs, one at a time until blended. Sift flour with baking soda and salt. Add to egg mixture alternately with buttermilk. Add cooled bran, mix and stir. Add remaining bran and stir well. Add raisins and nuts. Bake at 400 degrees 15 to 20 minutes in preheated oven.

This batter keeps in refrigerator for a long time, so you can have fresh muffins whenever you're in the mood. Bake a little longer if the batter is cold.