2 c. boiling water
6 c. 40% bran flakes
3 c. sugar
1 c. shortening
1 qt. buttermilk
4 eggs
5 c. sifted flour
1 tsp. salt
5 tsp. baking soda
3 c. ground raisins (optional)

Pour boiling water over 2 cups cereal, set aside; cream sugar, shortening, raisins, buttermilk and eggs together. Fold flour, salt, soda and remaining cereal into cream mixture. Add soaked cereal to batter mix. Stir only until dry cereal is moistened. Store in refrigerator in covered bowl. Do not stir!

When ready to use, spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Will keep in refrigerator 4-6 weeks. Yield: approximately 40 large muffins.