Buttermilk raisin bran muffins

1. Add buttermilk to bran. Let stand until liquid is absorbed. Beat together sugar, oil and eggs until light and fluffy. Sift together flour, soda and salt. Blend into the egg mixture alternately with bran mixture. Stir just until dry ingredients are moistened. Fill paper muffin cups 3/4 full or use Teflon coated muffin tins. Bake at 350 for 15 to 20 minutes. If paper cups are used, do not remove until muffins are cool. Makes 48 to 50 muffins. Keeps well in the refrigerator.