Raisin Bran Muffins...

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ OR oatmeal
1 cup packed brown sugar
2 1/2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1 cup water
2 large eggs, beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
2 cups raisins

Combine whole wheat flour, bran flakes, wheat germ or oatmeal, brown sugar, baking soda and salt in a large bowl; mix well.

Combine buttermilk, water, eggs, oil, honey and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins.

Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks.

Heat oven to 400 degrees. Grease or line muffin cups with paper baking cups. Spoon 1/4 cup batter into cups. Bake for 20 to 25 minutes.