In a large bowl, stir boiling water into 2 cups bran; let stand for 10 minutes.

In another bowl, combine flour, baking soda, salt, 4 1/2 cups bran and sugar. In a medium bowl or large measuring cup, blend eggs, milk, and vegetable oil thoroughly. Stir into dry ingredients, mixing well.

Add remaining soaked bran and raisins, nuts or other dried or fresh fruit, if desired.

Fill greased muffin cups 3/4 full and bake for 20-25 minutes.

Makes 4 dozen large muffins.

This batter can be kept in the refrigerator for up to six weeks, but do not add fruit or nuts until baking.