Six Week Bran Muffins - cooking recipe

Ingredients

2 c. boiling water
5 tsp. baking soda
1 c. shortening (solid Crisco)
4 eggs, beaten
2 c. sugar
5 c. flour (all-purpose)
1 tsp. salt
1 qt. buttermilk
4 c. all-bran
2 c. 40% bran flakes

Preparation

Mix boiling water and soda together and let cool.
Cream the shortening, eggs and sugar together in a very large bowl. Add remaining ingredients and mix well.
Keep in tightly sealed container in refrigerator; do not stir after first mixing.
Spoon out as needed.
Fill greased muffin tin 2/3 full.
Bake at 400\u00b0 for 20 minutes.
Will keep 6 weeks in refrigerator.
Freezes great.