Six Weeks Muffins(Yield: 60) - cooking recipe

Ingredients

6 c. All-Bran cereal (approximately 12 oz.)
2 c. boiling water
1 c. bran or vegetable oil
2 c. sugar
2 tsp. sea salt (optional)
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. soda

Preparation

Put 2 cups bran into large bowl; pour boiling water over it and let it stand while assembling other ingredients.
Mix in shortening.
Add remainder of bran with sugar, eggs and buttermilk. Sift flour, soda and salt together.
Combine all ingredients. Cover and store in refrigerator overnight.
Bake desired amount in greased muffin tins or liners at 400\u00b0 for 20 minutes.
Batter will keep up to 6 weeks in refrigerator.