1 c. boiling water
1 c. 100% bran cereal

Pour water over cereal. Let stand.

1/2 c. shortening
1 1/2 c. white sugar
2 beaten eggs
1/2 qt. buttermilk

Cream shortening and sugar. Add eggs and buttermilk.

2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt

Sift together. Add flour mixture and bran to first mixture until all is moistened. Can add 1 cup raisins, if desired. Put in greased muffin tins. Bake at 350 degrees for 15 to 20 minutes. Can be stored in refrigerator up to 3 weeks.