3 cups whole wheat flour
2 cups bran flakes
1 cup toasted wheat germ
1 cup brown sugar, packed
2 1/2 tsp. baking soda
1/2 tsp. salt

2 large eggs
2 cups buttermilk
1 cup water
1/2 cup vegetable oil
1/2 cup honey
1/4 cup molasses

2 cups raisins

Stir together dry ingredients: flour, bran flakes, wheat germ, brown sugar, baking soda and salt.  Make a well in the center.

Beat eggs and add buttermilk, water, oil, honey and molasses.  Mix thoroughly and pour into well in dry ingredients.  Stir just until moistened, then fold in raisins. 

Store in a covered container in the fridge for at least 4 hours, and up to 4 weeks. 

When ready to bake, pour into greased or paper lined muffin tins.  Bake at 400*F for 20 minutes or until top springs back when lightly touched.

Makes about 3 dozen muffins total.