Always Ready Bran Muffins

3 cups wheat bran cereal

1 cup boiling water

1 cup sugar

1/2 cup margarine

2 eggs

2 1/2 cups white flour

2 1/2 tsp. baking soda

1 tsp. salt

1 pint buttermilk

Put 1 cup of the bran in a small bowl, and add boiling water. Stir once and let stand to soften. Cream the softened bran, the remaining bran, the eggs (slightly beaten), flour mixture and buttermilk with margarine and sugar. Stir until thoroughly mixed. Pour into plastic container and cover tightly. Store in the refrigerator for a minimum of 12 hours and maximum of 6 weeks. Fill tins 2/3 full. Let the muffins sit to come to room temp. Bake at 400 degrees for 18 min. Makes about 2 dozen.