2 Cups all bran
2 Cups boiling water
3 Tbsp baking soda
1 Cup margarine (room temperature)
3 1/2 Cups granulated sugar
4 eggs
2 Cups raisins
1 quart buttermilk
5 Cups stirred but unsifted cake and pastry flour
2 tsp salt
4 Cups bran flakes

In a bowl mix together all bran, boiling water and baking soda. Set aside.
In very large mixing bowl or preserving kettle cream together the margarine and white sugar. Blend in eggs. Add all bran mixture, raisins and buttermilk and stir to combine. Beat in flour and salt until no lumps are left. Fold in bran flakes. Batter is rather thin but thickens as it sits in refrigerator. Allow to rest in refrigerator a few hours before using. Spoon into paper cupcake lined or greased muffin tins to 7/9 full. Bake at 400F for 20 minutes for large size, 18 minutes for medium.

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Recipe courtesy of The Yorkshire Website