Bran Muffins

2 cups All Bran Cereal
1 cup boiling water

Stir and let stand

Cream:
3/4 cup brown sugar
1/2 cup Splenda
1/2 cup butter
3 eggs

Add:
2 1/2 cups whole wheat flour (white flour also works)
2 1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1 cup All Bran cereal
2 cups buttermilk (or milk with lemon or vinegar)

Add cereal and water mixture

Optional:
raisins
almonds
oatmeal
coconut
chocolate chips

Bake at 400 degrees for 15-20 minutes
Batter will last in fridge for 6 weeks.