Bran Muffins - cooking recipe

Ingredients

2 c. boiling water
2 c. 100% Bran
3 c. sugar
2 1/2 sticks oleo
1 qt. buttermilk
4 eggs, beaten
5 c. white flour
5 tsp. soda
1 tsp. salt
4 c. all-bran

Preparation

Pour boiling water on 2 cups of 100% Bran and let cool.
Blend sugar, oleo and eggs.
Add bran mixture to creamed oleo, sugar and eggs.
Mix flour, soda, salt and all-bran.
Add 1 quart buttermilk and the flour mixture.
Mix all together.
You can add dates, raisins or nuts when ready to bake.
Put batter in tight plastic container (I use 1 gallon ice cream bucket) and you can keep it in refrigerator up to six weeks.
Store overnight before using.
Bake at 375\u00b0 for 20 to 25 minutes.