6 c. bran cereal (flake or bud)
2 c. boiling water
1 c. butter
4 eggs
1 1/2 c. sugar
1 qt. buttermilk
5 c. flour (white, whole wheat or combo)
5 tsp. baking soda
1 tsp. salt
Nuts or raisins (opt.)

In a bowl mix 2 cups bran cereal with boiling water and butter. Add 4 remaining cups bran cereal, eggs and sugar. Mix flour with baking soda and salt. Alternately add buttermilk and flour mixture. Add nuts and raisins, if desired. (Batter keeps well in refrigerator for at least 2 weeks.) Bake in muffin cups 30 minutes at 375 degrees.