Refrigerator Bran Muffins

• 1 1/2 c. sugar
• 2 eggs
• 1/2 c. shortening
• 1 c. boiling water
• 2 c. buttermilk
• 2 1/2 c. unsifted flour (all-purpose)
• 1 c. 100% bran
• 3/4 c. raisins
• 2 c. All-Bran
• 2 1/2 tsp. soda, combined with 1/2 tsp. salt

1. Cream sugar and shortening; add eggs and beat one at a time. Add flour, soda, salt and buttermilk (alternate and stir).
2. Beat until smooth.
3. Pour boiling water over 100% bran and let stand until fairly cool.
4. Add to mixture and beat.
5. Fold in raisins and All-Bran.
6. Mix carefully (will keep in refrigerator up to 6 weeks).
7. When ready to cook a batch, do not stir.
8. Dip what you need into greased muffin pans and bake 20 to 25 minutes at 400u0b0. When cooked, any leftover will freeze.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=556160 (may not work)