Buttermilk Bran Muffins~

6 cups All-Bran

2 cups boiling water

1 1/2 cups sugar

1 cup brown sugar

1 cup vegetable oil

4 eggs

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.