Seven Week Muffins - cooking recipe

Ingredients

2 c. boiling water
2 c. 100% all bran or bran buds
1 c. crisco or oleo
3 c. sugar
4 c. bran flakes or raisin bran
1 qt. buttermilk
5 c. flour
4 eggs
5 tsp. soda
1 tsp. salt

Preparation

Pour 2 c. boiling water over 2 c. 100% all bran.
Cool. Cream crisco and sugar, add eggs, then add all remaining ingredients to the cooled water and bran mixture.
Blend well. Bake at 350\u00b0 for 12-15 minutes.
Makes 6 dozen muffins.
Batter will keep in refrigerator 7 weeks.