1 cup		bud-type bran cereal (e.g. all bran)
	1 cup		boiling water
	3/4 cup		acceptable margarine, room temp (or softened butter)
	2 cups		buttermilk
	1 cup		sugar
	2 1/2 cups	all purpose flour
	2 1/2 tsp	baking soda
	1 tsp		cinnamon
	1/2 tsp		nutmeg
	1/2 cup		raisins or chopped prunes (optional)
	2 cups		extra-fiber bran cereal (any bran flakes)

Preheat oven to 400F. Line 30 muffin cups w/ paper cupcake liners. 
Combine bran buds & boiling water. In a large bowl mix cream margarine and 
sugar. Add buttermilk and mix until well blended. In another bowl, sift 
flour, baking soda, cinnamon and nutmeg together. Make a well in the dry 
ingredients and add bran mixture and milk mixture. Stir just to blend.  
Add raisins and extra-fiber bran and mix gently. Spoon butter into muffin 
cups and bake for 18 to 20 min. Remove pan from oven, let cool for five 
min and then remove muffins to a wire cooling rack. Serve warm or cool. 
Store in fridge or freezer. Batter may be stored for up to 4 weeks in the 
fridge. Do not re-stir, just pour into paper muffin cups and bake.