1 1/2 c. granulated sugar
1/2 c. oil
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
3 c. 100% All Bran
1 c. boiling water
Optional: raisins or dates added to batter

Make batter from first 7 ingredients in separate bowl. Pour the hot water over bran and stir. Then add this to batter. Mix well. Cover and refrigerate until ready to use.

This may be kept up to 3 weeks in the refrigerate and baked as needed in large or small muffin tins. Bake at 400 degrees 15 to 20 minutes for large muffins less for small. Makes large batch.