2 c. boiling water
2 c. all-bran cereal
1 c. vegetable shortening, plus 2 tbsp.
3 c. white sugar, less 2 tbsp.
4 eggs
1 qt. buttermilk
4 c. all-bran cereal
5 c. flour
5 tsp. baking soda
1 tsp. salt

Pour the boiling water over 2 cups bran. Cream shortening and sugar and add beaten eggs and buttermilk. Add 4 cups bran. Sift together flour, soda and salt and add to mixture. Fold in the soaked bran. Bake in greased muffin tins for 15 to 18 minutes at 400 degrees.

The batter will keep in the refrigerator for 6 weeks in a tightly covered container. Spoon out for muffins as you want to bake them.