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6 WEEKS BRAN MUFFINS 
2 c. whole bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil
2 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour (I use part whole wheat)
4 c. bran flakes
5 tsp. soda
2 tsp. salt (optional)

USE A BIG BOWL! Pour boiling water over whole bran and let stand until water is absorbed. Mix in oil and sugar (some people add 3 cups sugar but I think only 2 are enough). Add beaten eggs and buttermilk. Combine dry ingredients and stir into above. Will thicken as it stands. May be stored in covered container, refrigerated, up to 6 weeks. Allow room for expansion. 4 to 5 dozen.

Bake in greased or non-stick muffin pans at 400 degrees for 20 minutes. Raisins, dates, nuts, prunes or apples may be added.

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