Ingredients
6 Cups bran cereal (1 18.6 oz box of all bran is enough for 1 recipe) divided
2 cups boiling water
1 cup shortening
1 ½ cups sugar
4 eggs
1 quart (4 cups) buttermilk
5 cups flour (you can use ½ white and ½ wheat)
5 teaspoons baking soda
1 teaspoon salt
Directions
Pour 2 cups boil water over 2 Cups bran cereal set it aside and let it cool
Cream together in a large mixing bowl shortening, sugar, eggs. Then add and beat in
buttermilk, Soaked bran mixture
Mix together in a separate bowl
flour (you can use ½ white and ½ wheat), baking soda and salt.
Add dry ingredients to creamed mixture until just moistened then fold in 4 cups additional dry bran cereal.
Let batter sit for a few hours or make in the evening and bake in the morning.
Store batter in covered container in refrigerator. Keeps 3-4 weeks When ready to bake, preheat oven to 400°F and fill well-greased muffin tins ⅔ full. Bake 15-20 minutes, until a toothpick comes out clean. If you have any empty muffin wholes add a few ice cubes into them and the muffins will cook more evenly.
Option:
Add raisins, dried fruit and/or nuts before baking
