Whole Wheat Bran Muffins

• 5 cups whole wheat flour
• 1 teaspoon salt
• 4 cups all-bran cereal
• 2 cups bran flakes
• 2 cups raisins
• 1 cup walnuts
• 2 cups boiling water
• 5 teaspoons baking soda
• 2 cups sugar
• 1 cup butter
• 4 eggs
• 1 quart buttermilk

1. In large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts. Set aside.
2. Mix boiling water and baking soda; set aside to cool.
3. Cream sugar and butter in a large bowl. Stir in eggs, one at a time. Beat well. Stir in buttermilk and soda/water mixture Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
4. The mixture will keep 4-6 weeks in the refrigerator and can be baked as needed. When ready to bake, drop 1/2 cup batter into large greased muffin tins. Do not stir mixture. Bake at 375 for approximately 20 minutes or until lightly browned. Makes 24 large muffins.

whole wheat flour, salt, allbran, bran flakes, raisins, walnuts, boiling water, baking soda, sugar, butter, eggs, buttermilk

Taken from www.food.com/recipe/whole-wheat-bran-muffins-315907 (may not work)