6-Week Bran Muffins(Can Be Doubled For Large Batch) - cooking recipe

Ingredients

1 c. 100% bran cereal (Nabisco)
1 c. boiling water
1/2 c. corn oil or shortening
1 1/2 c. white granulated sugar
2 eggs, beaten
2 c. buttermilk
2 1/2 c. regular flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. Kellogg's All-Bran cereal

Preparation

Pour boiling water over bran and let stand. Cream the shortening or oil, sugar, eggs, buttermilk and bran mixture.
Sift flour, soda and salt. Add all at once to creamed mixture along with All-Bran. Fold only to mix all dry ingredients until moist. Bake in greased regular size muffin tins for 20 minutes at 375\u00b0. Fruit like raisins, dates, etc., can be added.
Keep in refrigerator for 6 weeks.