6 c. bran
2 c. boiling water
1 c. shortening, melted
3 c. sugar (or less)
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Pour the boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix in shortening. Mix the rest of the bran with sugar, eggs and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed, at 400 degrees for 20 minutes.

Mixture will keep six weeks or longer in the refrigerator. Makes 6 dozen. Chopped apples, dates or raisins may be added at baking time. If you have an oven that can be set to come on at a given time, set it to come on in the morning so you can come into the kitchen to a preheated oven. Then in 20 minutes you can have hot bread for breakfast. These muffins are really light and tender, and once the batter is made all you have to do is ladle the batter into muffin tins. Make as many or as few as you need.