6 Week Bran Muffins - cooking recipe

Ingredients

2 c. boiling water
2 c. 100% bran
5 c. flour
5 tsp. baking soda
1 tsp. salt
1 c. Crisco
3 c. sugar
4 eggs
4 c. All-Bran
1 qt. buttermilk

Preparation

Mix water and 100% bran and let stand.
Sift together flour, salt and soda.
Cream sugar, Crisco and eggs (1 at a time).
Add All-Bran and buttermilk.
Combine all of the ingredients and mix only until moistened.
Spoon into greased muffin tins (2/3 full). Bake at 375\u00b0 for 15 to 20 minutes.
Batter may be covered and refrigerated for up to 6 weeks.
Recipe may also be halved.