1 (15 oz.) box raisin bran
1 c. melted shortening
3 c. (or less) sugar
4 beaten eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Mix bran, sugar, flour, soda and salt together in large bowl. Add beaten eggs, shortening and buttermilk. Mix well and store in refrigerator. Bake as needed in muffin pan at 400 degrees for 15 to 20 minutes. This batter will keep up to 6 weeks. If too much for you, give a bowlful to a friend. Yield: 42 large muffins.