Refrigerator Bran Muffins - Farm Journal - cooking recipe

Ingredients

5 cups all-purpose flour
5 teaspoons baking soda
2 teaspoons salt
2 cups boiling water
2 cups whole all-bran cereal (Bran Flakes work)
2 cups sugar
1 cup shortening
4 eggs, well beaten
1 quart buttermilk
4 cups grape nuts (or other whole bran cereal buds, I have even used bran twigs)

Preparation

Sift flour, soda and salt together.
Pour boiling water over whole bran cereal and set aside.
Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
Add sifted ingredients and mix well (don't overmix).
Store tightly covered in refrigerator for up to six weeks.
To make muffins, fill greased or paper-lined muffin tins 2/3 full.
Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.