Mary Kaulfus' Refrigerator Bran Muffins

• 1 1/2 c. sugar
• 1/2 c. solid shortening
• 2 eggs
• 2 1/2 c. unsifted flour
• 2 1/2 tsp. soda
• 1/2 tsp. salt
• 2 c. buttermilk
• 1 c. 100% bran (ready to eat cereal)
• 3/4 c. raisins
• 2 c. All-Bran (ready to eat cereal)
• 1 c. boiling water

1. Cream sugar and shortening.
2. Add eggs one at a time, mixing well after each.
3. Add flour, soda, salt and buttermilk.
4. Mix until smooth.
5. Meanwhile, pour boiling water over 100% bran.
6. Let stand until cereal has absorbed water and cooled slightly.
7. Blend into batter.
8. Add raisins and All-Bran cereal.
9. Mix thoroughly. Refrigerate batter, covered.
10. Keeps up to 5 weeks.
11. When ready to use, dip batter from container without stirring into muffin tins. Use Pam or paper baking cups.
12. Bake in 400u0b0 preheated oven about 20 minutes or until done.

sugar, solid shortening, eggs, flour, soda, salt, buttermilk, bran, raisins, allbran, boiling water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515203 (may not work)