Bran Muffins By The Pail Full - cooking recipe

Ingredients

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

Preparation

Combine All-Bran and salt. Stir in boiling water, then buttermilk. Cool to lukewarm.
In mixing bowl, cream the sugar and shortening.
Add eggs, one at a time, beating well. Stir into bran mixture. Combine flour and baking soda. Add 100% bran. Combine well and add all ingredients.
Stir just enough to dampen dry ingredients. Store batter in refrigerator until ready to use. Will keep 4 weeks.