2 c. boiling water
2 c. 100% Bran
1 c. shortening
4 eggs, beaten well
1 qt. buttermilk
5 c. flour
4 c. All Bran
1 tsp. salt
4 tsp. baking soda

Pour the boiling water over the 100% Bran and let cool. Cream together the next 7 ingredients. Add to cooled bran and mix well. Store in refrigerator until ready to bake. Fill muffin pans 1/2 to 2/3 full and bake at 425 degrees for 18 minutes.