Bran Muffins

In a medium bowl, soak the cereal in boiling water.

Set aside to cool, then stir in the buttermilk.

In a large mixing bowl, beat the oil, sugar and eggs until well blended.

Mix in the bran-buttermilk mixture.

Sift or stir together the dry ingredients.

Add dry mixture to the bran mixture, stirring just enough to combine.

Add raisins or other fruit, if desired. Either refrigerate the batter in tightly closed container for later use (up to 3 weeks) or divide among 24 muffin cups, filling each cup about 2/3 full.

Bake the muffins in a preheated 400° oven for 15 to 18 minutes.

Remove muffins to a rack.

Cool to warm (they are best when eaten warm).