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1 cup boiling water	2 eggs
2 1/2 tsp soda	1 1/2 cups ww flour
3/4 tsp salt	1 cup white flour
2 cups buttermilk	1 cup Bran Flakes
1/2 cup butter or oil	2 cups All Bran
1 cup brown sugar	1 cup dried fruit

For fruit use blueberries, craisins, chopped dried fruit, or raisins. For Bran Flakes could use 40% Bran or Raisin Bran. Combine salt and soda with water; add buttermilk. Mix together butter, sugar, and eggs. Add flours in small amounts alternating with the buttermilk, water, salt, and soda mixture. Mix well. Stir in Bran Flakes, All Bran, and dried fruit. Let mixture sit in refrigerator a day (or overnight) before using. Stir batter well before baking. Scoop mixture into 2 oiled 12-count muffin tins. Bake 23 minutes at 375 degrees. Yields 24 regular size muffins. Baked muffins freeze well or batter can be stored in refrigerator up to 2 weeks as you bake a few muffins each morning.