1 1/2 c. sugar
1/2 c. Crisco
2 eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. boiling water
1 c. 100% Bran (or substitute All Bran)
3/4 c. raisins
2 c. All Bran

Cream sugar and shortening. Add eggs, flour, soda, salt and buttermilk. Pour boiling water over 100% Bran until cereal has absorbed water and cooled. Blend into batter along with raisins and All Bran. Refrigerate (up to 5 weeks). When ready to use, dip batter without stirring into greased muffin tins. Bake at 375 degrees for 20 minutes.