Preparation:
Stir together flour, sugar, salt and baking powder. In large mixing bowl combine all-bran and milk. Let stand about 5 minutes. Add flour mixture and raisins. Stir only until combined. Spray 12 muffin pan cups with no-stick spray. Divide mixture into 12 cups. Bake at 400 degrees for approximately 20 minutes. For reduced calories, use 2 tablespoons sugar and 2 tablespoons of oil instead of above amounts.

Preparation:
Beat together. Sift together: Mix together and add 1 1/2 cups nuts. Grease and flour 2 loaf pans. Bake at 350 degrees for 45-50 minutes.

Preparation:
Preheat oven to 450 degrees. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up into a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn until lightly floured surface. Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted margarine or butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth!

Preparation:
Mix all ingredients together until blended. Bake in a loaf or bundt pan at 350 degrees for 90 minutes.