Always Ready Bran Muffins

• 3 c. wheat bran cereal
• 1 c. sugar
• 2 1/2 c. unbleached flour
• 2 1/2 tsp. baking soda
• 1 pt. buttermilk
• 1 c. boiling water
• 1/2 c. margarine
• 2 eggs
• 1 tsp. salt

1. Put 1 cup bran in a small bowl.
2. Add water; stir once and let stand to soften.
3. Cream the margarine and sugar in a mixing bowl. Beat eggs slightly.
4. Combine the flour, soda and salt.
5. Combine the softened bran, the remaining bran, eggs, flour mixture and buttermilk with the margarine and sugar and stir until thoroughly mixed.
6. Pour into a plastic container.
7. Cover tightly and store in the refrigerator for a minimum of 12 hours and a maximum of six weeks.
8. About 25 minutes before serving,
9. preheat the oven to 400u0b0.
10. Spoon the batter into Teflon-lined or buttered muffin tins, filling them 2/3 full.
11. Bake 18 minutes and serve.

cereal, sugar, flour, baking soda, buttermilk, boiling water, margarine, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956910 (may not work)