Make Ahead Batter For Bran Muffins

• 5 c. flour, sifted
• 5 tsp. baking soda
• 2 tsp. salt
• 2 c. boiling water
• 2 c. whole bran cereal
• 2 c. sugar
• 1 c. shortening
• 4 eggs, well beaten
• 1 qt. buttermilk
• 4 c. whole bran cereal buds

1. Sift together baking soda, flour and salt.
2. Pour boiling water over whole bran cereal and set aside.
3. Cream together sugar and shortening in a 6-quart bowl until light.
4. Add eggs and beat well. Blend in buttermilk, bran buds and the soaked whole bran cereal. Add sifted dry ingredients.
5. Mix well.
6. Store in tightly covered container in refrigerator.
7. Batter will keep up to 6 weeks.
8. Makes enough for 5 dozen muffins.
9. To bake muffins, fill greased muffin pan cups 2/3 full.
10. Bake at 400u0b0 for about 20 minutes.

flour, baking soda, salt, boiling water, bran cereal, sugar, shortening, eggs, buttermilk, bran cereal buds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199910 (may not work)