Cinnamon Bran Muffins Recipe

3 cups whole bran cereal
1 cup water, boiling
1 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
2 eggs
2 cups buttermilk
1/2 cup oil
1/2 cup raisins

In a large bowl, stir cereal with water to moisten evenly. Let cool. Stir together flour, sugar, baking soda, cinnamon, and salt. Set aside. Add eggs, buttermilk, oil, and raisins to cereal mixture and mix well. Stir in flour mixture and mix well. Fill greased muffin tins 3/4 full. Bake 425 degree oven for 20 min or until top springs back when touched. Batter will keep for 2 weeks in refrigerator.