Add the raisins to the bran cereal.  Pour boiling water over the mixture.  Set aside to cool.  Place the sugar into a very large bowl.  Stir the following ingredients into the white sugar in the order given:  Corn oil, molasses, eggs, buttermilk, and 3 more cups dry all-bran cereal.  Stir together and add flour, baking soda, and salt.

Lastly, mix the cooled raisin-bran mixture with the batter.  Store this in covered quart jars in the refrigerator.  Keeps for up to two months.  Spoon into buttered muffin pan, 2/3 full; bake in pre-heated 400-degree oven for exactly 20 minutes.  They come out easily if left to stand a few minutes after baking.  Serve hot or cold, or you can freeze them and reheat.

I’ve only ever made a half-batch-and that’s good for at least 2 dozen….

Dan 2006