Cream the above in large bowl. Add the softened bran. 5 tsp. baking soda 1 tsp. salt 1 qt. buttermilk

Sift the above dry ingredients together and add alternately with the buttermilk to the rest of the batter.

Bake as needed in greased muffin pans at 400 degrees for 15-20 minutes. Save the rest of the batter in the refrigerator, covered tightly, until you need it. The batter will keep 5-6 weeks. Don't stir it up when you spoon out the chilled batter. This recipe makes many bran muffins.