---------- Exported from CookWorks for Meal-Master, v7.0
 Categories: Breakfast, Breads
   Servings: 24
       1 c  warm water
   2 1/2 c  unbleached flour
     1/2 c  butter or margarine
       2    large egg
   3 1/2 c  bran cereal
   2 1/2 t  baking soda
   1 1/2 c  granulated sugar
       2 c  buttermilk
   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.