6 c. All Bran cereal
2 c. boiling water
1 c. shortening, melted (measure 1 solid cup then melt)
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
2 tsp. salt

Put 2 cups of Bran in large bowl. Pour boiling water over it and let stand while assembling other ingredients. Mix in shortening. Add rest of bran with sugar, eggs and buttermilk. Sift together flour, soda and salt. Combine all ingredients. Cover and store in refrigerator overnight. Bake as much as desired in greased or papered muffin tins at 400 degrees for 18 to 20 minutes. Batter will keep in refrigerator for up to six weeks. Yield: 60 muffins.