Refrigerator Bran Muffins

• 1 c. boiling water
• 2 c. buttermilk
• 2/3 c. shortening
• 4 c. sifted all-purpose flour
• 2 1/2 tsp. baking soda
• 3 c. whole bran cereal
• 1 1/2 c. sugar
• 4 eggs
• 1 tsp. salt

1. Pour boiling water over whole bran cereal.
2. Mix well.
3. Cool. Stir in buttermilk.
4. Cream sugar and shortening until fluffy; add eggs and beat well.
5. Sift together flour, soda and salt.
6. Stir cooled bran mixture into creamed mixture.
7. Sift in dry ingredients just to barely moisten (batter will not be smooth); don't overmix. Refrigerate overnight.
8. Spoon batter into greased muffin pan cups.
9. Bake 20 minutes at 425u0b0.
10. Makes 3 dozen.
11. Store batter in tightly covered container in refrigerator; can be stored up to 3 days.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=368616 (may not work)