2 c. bran (wheat, oat, or a mixture of both)
2 c. boiling water
1 c. Crisco
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
4 c. 40% Bran Flakes
5 tsp. baking soda
1 tsp. salt
5 c. flour

Pour boiling water over bran and let cool. Cream together Crisco, sugar, eggs and buttermilk. Add cooled bran mixture, bran flakes, baking soda, salt and flour; mix well. Mixture can remain in refrigerator for 4 weeks.

For small batches add bananas, walnuts, dates, apples, cinnamon, raisins, blueberries, cranberries, etc. for variety. Bake at 350 degrees for 25 minutes. (I stove this in a large sealed container in my ice chest. Each morning I'll make a small batch of fresh bran muffins, using whatever fruit I have available.)