6-Week Bran Muffins - cooking recipe

Ingredients

2 c. 100% Bran cereal
1 c. boiling water
2 c. sugar or 1 1/2 c. honey
1 c. shortening
4 eggs
5 tsp. baking soda
1 qt. buttermilk
4 c. All-Bran cereal
6 c. flour
2 tsp. salt

Preparation

Pour water ove 100% Bran in small bowl and set aside.
In giant bowl cream sugar and Crisco; add eggs and beat well after each.
Add buttermilk and stir.
Add All-Bran, then soaked bran and stir.
Sift flour, soda and salt together.
Add gradually. Bake 16 to 20 minutes at 375\u00b0 (350\u00b0 with honey).
Fruit may be added as desired.
Batter will store in refrigerator for 6 weeks.