Categories: Muffins
      Yield: 6 servings
 
      1 c  Warm Water                        1/2 c  Butter/Margarine, Room Temp.
  3 1/2 c  Wheat/Oat Bran Cereal           1 1/2 c  Granulated Sugar
  2 1/2 c  Unbleached All-purpose Flour        2 ea Large Eggs
  2 1/2 ts Baking Soda                         2 c  Butter/Sour milk.
 
  Mix water with 1 cup cereal.
  Sift flour with baking soda.
  In a large bowl, beat butter until creamy.  Add sugar 1/2 cup at a time,
  beating after each addition.
  Blend in eggs, one at a time, beating well after each addition.  Scrape
  sides of bowl often.
  Stir in flour mixture 1/2 cup at a time, alternating with butter/sour
  milk, added 1/2 cup at a time also.
  Stir in soaked bran and the remaining bran cereal.
  Cover and store in refrigerator at least 6 hours before baking.
  To bake muffins, heat oven to 400 degrees F.  Grease 2 1/2-inch Muffin
  Cups.  Stir batter gently.  Fill each muffin cup with about 1/4 c batter.
  Bake about 20 minutes, or until nicely browned.  Remove from pan and serve
  hot with butter.
  Makes 6 cups batter or about 24 2 1/2-inch muffins.