Six-Week Bran Muffins

1 cup boiling water

3 cups whole bran cereal, divided (such as All Bran)

½

cup margarine or vegetable oil

1½

cups white sugar

2 eggs

2 cups buttermilk (see note)

2½

cups flour

2½

teaspoons baking soda

½

teaspoon salt

2 cups raisins, dates, nuts or diced apple, optional

In a large bowl, add boiling water to 1 cup cereal, set aside.

In another bowl with an electric mixer cream margarine, sugar, eggs and buttermilk until smooth and well combined. Add to soaked bran.

Stir in flour, baking soda and salt. Fold in remaining cereal; stir just until moistened. Add optional ingredients now or just before baking. Cover and refrigerate for up so six weeks.

When ready to bake, heat oven to 400 degrees. Fill greased muffin cups (or liners) two-thirds full. Bake 15-20 minutes.

Serves 24.

Cook's note: To sour your own milk, add 2 tablespoons lemon juice or vinegar to 2 cups milk. Stir and let stand 5 minutes.