1-1/2 c. whole bran cereal
1 egg, slightly beaten
1/4 c. salad oil
1-1/4 tsp. baking soda
1/2 c. sugar
1-1/4 c. flour, unsifted
1/2 c. boiling water
1 c. buttermilk (or milk with 1 tbsp. vinegar or lemon juice)
1/4 tsp. salt
1/2 c. each nuts and raisins

Mix all ingredients together. Bake now, or store in refrigerator in tight container. Keeps several weeks. Fill 2-1/2 inch muffin cups 2/3 to 3/4 full. Bake at 425 degrees for about 20 minutes. Makes 18 muffins.