1 1/2 c. white sugar
1/2 c. shortening plus 1 more tbsp.
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
2 c. Nabisco 100% Bran
1 c. boiling water
2 eggs
2 1/2 c. flour

Pour hot water over the bran. Cream the sugar and shortening. Add the beaten eggs and the milk. Add the bran, sifted flour, soda, and salt.

Bake in muffin tins at 350-400 degrees for 15-19 minutes.

This batter will keep up to 6 weeks in a covered container in the refrigerator. Add raisins, if desired.