Six Weeks Bran Muffins Recipe

• 6 c. All Bran cereal
• 2 c. boiling water
• 1 c. Crisco oil
• 3 c. white sugar
• 1 quart. buttermilk
• 4 Large eggs, beaten
• 5 teaspoon baking soda
• 2 teaspoon salt
• 5 c. flour

1. Pour boiling water over half the cereal and let stand while you assemble the rest.
2. Mix the oil, remaining cereal, sugar, Large eggs and buttermilk.
3. Sift the flour with the soda and salt and add in to liquids already in mixer bowl.
4. Bake in greased muffin tins or possibly in cupcake papers at 400 degrees for 20 min.
5. This batter keeps in a closed container in the refrigerator for up to 6 weeks.
6. You may add in ingredients as desired (dates, raisins, nuts, bananas, etc.)
7. or possibly use as is.
8. This recipe makes about 6 dozen but can easily by cut in half.

cereal, boiling water, crisco oil, white sugar, buttermilk, eggs, baking soda, salt, flour

Taken from cookeatshare.com/recipes/six-weeks-bran-muffins-42995 (may not work)