Six-Week Bran Muffins - cooking recipe

Ingredients

1 (15 oz.) box Raisin Bran
5 c. flour
5 tsp. soda
2 tsp. salt
1 c. Crisco shortening
3 c. sugar
4 eggs, beaten
1 qt. buttermilk

Preparation

Mix Raisin Bran, flour, soda and salt.
Cream together the shortening and sugar; add beaten eggs and buttermilk, blending together.
Add to the dry ingredients and mix well.
Mixture will fill a 5-quart ice cream bucket and will keep up to 6 weeks in the refrigerator.
Bake muffins at 400\u00b0 for 15 to 20 minutes.