Bran Muffins

From:Delinda Fields

2 c. boiling water
6 c. All-Bran cereal
3 c. sugar
1 c. shortening
4 eggs
1 Qt buttermilk
5 c. flour
1 tsp salt
5 tsp baking soda

Pour boiling water over 2 c. All-Bran. Set aside. Cream together: sugar, shortening, add eggs and buttermilk. Fold in flour, salt, soda and the remaining 4 cups All-bran into mixture. Add All-bran/boiling water mixture and mix gently until blended. Store in refrigerator. When ready to use, do NOT stir, just spoon into muffin cups. Bake at 400 degrees for 20 min.

Makes 1 gallon or 6 dozen muffins. Will keep in fridge for 4-6 weeks.