In a bowl:

2 c. bran
2 c. boiling water

Pour water over bran and let cool.

Cream together:

2 c. sugar
1 1/2 c. shortening

Add:

4 eggs, beaten
1 qt. buttermilk
5 c. all-purpose flour
5 tsp. baking soda
1 tsp. salt
2 tsp. baking powder
4 c. bran

Mix all ingredients together as directed in the order given. Combine with scalded bran. Store in covered container in refrigerator.

Remove and pour into greased muffin pans filling 2/3 full.

Bake in preheated 400°F oven.

Use only as much as needed. Batter will keep in refrigerator for up to 3 weeks.