3 c. white sugar
1 c. (heaping) Crisco
5 tbsp. baking soda
1 tbsp. salt
2 c. boiling water
4 c. Kellogg's 40% Bran Flakes
1 qt. buttermilk
4 eggs, beaten
5 c. flour
2 c. Nabisco 100% Bran
Raisins, optional

Pour the boiling water over the 100% Bran. Cool. Cream the Crisco and sugar together, then add the eggs, buttermilk, and Bran mixture. Sift flour with soda and salt; add this all at once along with the 40% Bran Flakes. Fold in only until the dry ingredients are moistened. Bake in greased muffin tins for about 20 to 25 minutes at 400 degrees.

This recipe makes one gallon batter and will keep 6 weeks in the refrigerator. One pint makes 12 muffins.