Mama's Refrigerator Bran Muffins

• 2 cups bran buds
• 2 cups boiling water
• 1 12 cups shortening
• 3 cups sugar
• 1 quart buttermilk
• 5 cups flour
• 5 teaspoons baking soda
• 1 teaspoon salt
• 2 cups raisins (shredded apple, dates, or other diced dried fruit may be used)
• 4 cups shredded bran cereal

1. In medium bowl pour boiling water over bran buds and let stand.
2. In a very large bowl (I use a large Tupperware bowl that has a lid) cream together shortening, sugar, and eggs.
3. Add buttermilk.
4. Add water/bran mixture to the creamed items.
5. Add flour, baking soda, salt, raisins, and shredded bran.
6. Stir until just combined.
7. DO NOT OVERMIX and DON'T STIR AGAIN.
8. Let sit in refrigerator at least 4-6 hours before cooking.
9. This batter can be kept in the refrigerator for up to 6 weeks (although I must admit I've never had it longer than a couple of weeks).
10. Don't stir the batter again, just scoop it out to the muffin tin.
11. If not using cupcake liners, grease and flour muffin tin for easy removal.
12. Fill to about 2/3 full.
13. Bake at 400 F for 15-20 minutes for regular size muffins or until a toothpick comes out clean.
14. For large muffins (that's what we usually make) bake for 20-30 minutes or until a toothpick comes out clean.

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

Taken from www.food.com/recipe/mamas-refrigerator-bran-muffins-504452 (may not work)