Bran Muffins

• 1 c. boiling water
• 1 c. 100% Bran
• 1 tsp. salt
• 2 1/2 tsp. soda
• 2 1/2 c. flour
• 2 c. All-Bran
• 1 1/2 c. sugar
• 1/2 c. Crisco shortening
• 2 eggs, beaten
• 1 pt. (2 c.) buttermilk
• 1 c. raisins or chopped dates (optional)

1. Pour boiling water over the 100% Bran.
2. Cool.
3. Mix salt, soda, flour and All-Bran.
4. Cream Crisco and sugar well and add beaten eggs, buttermilk and the cooled bran.
5. Add the dry ingredients to creamed mixture.
6. Add raisins or dates, if desired.
7. Bake in greased or lined muffin tins at 400u0b0 for 15 to 20 minutes.
8. Batter can be stored in covered container in refrigerator for up to 3 weeks, letting you bake as many as you wish.
9. This recipe will make about 3 dozen muffins.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562009 (may not work)