Refrigerator Bran Muffins(Makes 18)

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

1. Pour boiling water over bran cereal; mix and let cool before adding buttermilk.
2. Cream together sugar and shortening until fluffy.
3. Add eggs and beat well.
4. Sift together flour, baking soda and salt.
5. Stir cooked bran mixture into creamed sugar and shortening.
6. Add dry ingredients all at once; stir just until moistened (batter will not be smooth).
7. Cover and store in refrigerator overnight or until needed.
8. Can be stored up to three days.
9. Bake in oven at 425u0b0 in muffin cups 2/3 full.
10. Bake in microwave (use paper cups) for 45 seconds on High.
11. Bake in toaster oven at 425u0b0 for 20 minutes (use foil cups).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639480 (may not work)