Raisin Bran Muffins

3 cups whole wheat flour
2 cups toasted bran flake cereal
1 cup toasted wheat germ
1 cup packed brown sugar
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1 cup water
2 large eggs, beaten
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses
2 cups raisins

Combine flour, flakes, germ, brown sugar, baking soda, and salt in a large bowl, mix well. Combine buttermilk, water, eggs, oil, honey, and molasses in a bowl; blend well. Add to flour mixture; stir just until dry ingredients are moistened. Fold in raisins. Pour into glass or plastic container. Cover and store in refrigerator for a minimum of 4 hours and a maximum of 4 weeks. Heat oven to 400*. Grease or line muffin cups with paper baking cups. Spoon 1/4 cup batter into cups.
Bake for 20-25 minutes.

OPTIONS
Oat and Bran Raisin Muffins:
Substitute 1 cup oats or 1 cup nugget-type cereal for wheat germ. Prepare as above.

Orange Raisin Beran Muffins:Substitute 1 cup oprange juice for 1 cup water. Add 2 teaspoons grated orange zest to batter.