Bran Muffins By The Pailful

• 4 c. All-Bran
• 2 c. 100% bran
• 1 tsp. salt
• 2 c. boiling water
• 1 qt. buttermilk
• 3 c. sugar
• 1 c. shortening
• 4 eggs
• 5 c. presifted flour
• 5 tsp. baking soda

1. Combine brans and salt. Stir in boiling water, then buttermilk. Cool to lukewarm.
2. In mixing bowl, cream together sugar and shortening. Add eggs, one at a time, beating well after each addition.
3. Stir into bran mixture.
4. Combine flour and baking soda. Add to bran mixture and stir just enough to dampen dry ingredients. Store batter in refrigerator until ready to use.
5. (It will keep 4 weeks.) When ready to use, preheat oven to 375u0b0.
6. Fill greased muffin cups 2/3 full. Bake in preheated oven for 20 to 25 minutes or until done.
7. Makes about 72 medium muffins.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=719496 (may not work)