refrigerator bran muffins

these muffins were a family staple growing up. they are so much lighter than most bran muffins i've had. and how convenient that you can just make a few each morning so they are always fresh. such a great and hearty morning treat. 

2 1/2 cups flour

1 1/2 teaspoons baking soda

3/4 teaspoons salt

3 cups whole bran cereal (i use all bran original cereal)

1 cup boiling water

2 beaten eggs

2 cups buttermilk

1 1/2 cup sugar

1/2 cup canola oil

1 cup raisins

in a medium mixing bowl, stir together flour, baking soda and salt. set flour mixture aside. in a small mixing bowl combine the boiling water and 1 cup of the whole bran cereal and set aside. in a large mixing bowl, combine the eggs, buttermilk, sugar, cooking oil, and the remaining bran cereal. add flour mixture to the egg mixture; stir until just moistened. then add the soaked bran and stir till well combined. fold in the raisins. transfer the batter to a covered container and refrigerate it overnight or for up to a week. to bake, put in greased muffin tins. bake at 400° for 15-20 minutes or till the tops spring back when lightly touched. makes about 24 muffins.