6 cups All-Bran
2 cups boiling water
1 1/2 cups sugar
1 cup brown sugar
1 cup vegetable oil
1 quart buttermilk
5 cups flour
5 teaspoons baking soda
2 teaspoons salt
1 1/2 cups grated carrots or dried fruit of choice, optional
Preheat oven to 400º. Line muffin tins with paper liners.
Combine 2 cups of All-Bran with 2 cups boiling water and set aside.
In a large mixing bowl, combine sugars, oil and eggs. Add buttermilk, then flour, baking soda, salt and remaining 4 cups of All-Bran. Mix in carrots.
Fill muffin cups about 2/3 full. Bake for about 20 minutes. Allow to cool slightly before removing to wire rack to finish cooling.
Makes approximately 5 dozen.