Refrigerator Bran Muffins - cooking recipe

Ingredients

3 c. All-Bran cereal
1 c. boiling water
2 c. buttermilk (2 Tbsp. lemon juice and milk to make 2 c.)
1/2 c. shortening
2 eggs
1 1/4 c. sugar
2 1/2 c. flour
2 1/2 tsp. baking soda
1/4 tsp. salt

Preparation

Combine cereal with water and allow to stand 5 minutes.
Add buttermilk.
Cream together shortening and sugar.
Add eggs.
Sift together flour, soda and salt.
Combine with all other ingredients.
Stir until blended, not longer.
Place in greased muffin tins.
Bake at 400\u00b0 for 15 to 20 minutes.
Batter may be stored, covered, in refrigerator for up to 6 weeks.