1 1/2 c. Bran cereal (All Bran)
1/2 c. boiling water
1 c. buttermilk
3/4 c. sugar
1/3 c. shortening
2 eggs
2 c. flour
1 1/4 tsp. baking soda
1/2 tsp. salt
2 tbsp. sugar
1/2 tsp. cinnamon

Pour boiling water over bran cereal in small bowl; stir and let mixture cool slightly. Add buttermilk, stir, and set aside.

In large bowl, cream sugar and shortening. Add eggs and mix well. Add bran mixture to creamed shortening mixture and stir until combined. Add flour, soda, and salt. Stir until just moistened. Spoon muffin cups 2/3 full. Combine sugar and cinnamon together and sprinkle over the tops of muffins before baking. Bake at 400 degrees for 20 minutes. Makes 18 muffins. This recipe is easily doubled, and batter will keep in refrigerator for 3 weeks. This recipe has been a family favorite for over 20 years.