2 1/2 c. whole wheat flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. whole bran cereal or 3 c. quick cooking rolled oats
1 c. boiling water
1/4 c. wheat germ
1/2 c. butter, melted
1 c. sugar
2 eggs, slightly beaten
2 c. buttermilk

Combine the flour, soda, and salt. Set aside. In a large bowl, stir bran (or oats) and boiling water. Cool slightly. Stir in butter, sugar, wheat germ, eggs and buttermilk. Add flour mix, stirring just until blended. Store in tightly covered container in refrigerator up to 4 weeks.

To bake, stir batter down and spoon into buttered 2 1/2 inch muffin cups to about 3/4 full. Bake at 375 degrees for about 25 minutes or until golden. Cool in pan before removing. Makes 2 1/2 dozen.

To add fruit and nuts, stir in a total of 1/4 cup chopped nuts or dried fruit for each cup of batter. One cup makes 6 muffins.