One Bowl Whole Wheat Bran Muffins

(Adapted from Cooking with Love and Butter by Mary C. Crowley)

3 cups All Bran Cereal

1 cup boiling water

1/2 cup canola oil

1 cup light brown sugar

2 eggs

2 cups buttermilk

2 1/4 cups whole wheat flour

2 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup chopped toasted walnuts or pecans

Place cereal in a large mixing bowl and pour boiling water over it.  Stir to moisten, then let sit for about five minutes.  Add remaining ingredients except for nuts and stir just until mixed.  Stir in nuts. 

Line a muffin tin with paper muffin liners and fill about 2/3 full with batter.  Bake at 400 degrees for 15-20 minutes or until done.  About 30 muffins.