2 c. boiling water
2 c. bran flakes
2 c. raisins
1 c. butter
3 c. sugar
4 eggs
5 c. flour
1 tsp. salt
1 qt. buttermilk
5 tsp. baking soda

This is a big recipe. Keep it on hand for breakfast or lunch.

Pour the boiling water over the bran flakes and raisins; let stand. Meanwhile, cream shortening with sugar; add the eggs beating after each addition. Beat in flour, salt, soda, alternately with the buttermilk. Stir in the softened bran, raisins, and any remaining liquid. Fill desired number of well greased or paper lined muffin pans 2/3 full. Bake in preheated 375 degree oven 20 minutes.

Cover remaining batter and refrigerate up to 6 weeks, using it as you wish.