5 cups whole wheat or all purpose flour
2 tbsp. baking soda
1 tbsp. salt
1 tsp. cinnamon
1 tsp. mace (optional.)
1 3/4 cups brown sugar
3 cups natural bran
3 cups all bran cereal
2 cups raisins or a mix of chopped dates, dried apricots and nuts
3 eggs
1 cup vegetable oil
1/4 cup molasses
4 cups buttermilk
1 1/2 cups water

Makes 3 Dozen Muffins

Recipe from Chatelaine Cook Book

Measure the flour, soda, salt, cinnamon, mace, brown sugar, bran, bran cereal and raisins into a very large bowl.  Stir together with a fork until well blended.

In a med. size bowl, whisk the eggs with the oil and molasses.  Beat in the buttermilk and water.  Pour the egg mixture into the dry ingredients and stir just until blended.  Bake right away or cover tightly and keep refrigerate for up to 6 weeks

To bake, preheat oven to 400 degrees.  Grease muffin tins or use paper liners.  Since these muffins rise very little, fill the tins almost to the top with the cold or room temperature batter.  Bake in the oven for 20 min.