Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
2
In a separate bowl blend sugar and butter.
3
Measure and combine flour baking soada and salt.
4
Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and flour, soda, and salt mixture.
5
add 1 cup raisins if desired.
6
Stir until well blended.
7
Place in the refrigerator for future use, or bake at once.
When preparing to bake, preheat oven to 400 degrees F. Stir batter well and spoon into prepared muffin tins. Bake 15 minutes.
8
Keep remaining mixture in airtight container for 2 to 4 weeks.
