2 c. All-Bran
2 c. hot water
1 c. shortening
2 c. sugar (original recipe is 3 c. sugar)
4 eggs
1 qt. buttermilk
1 tsp. salt
5 tsp. baking soda
5 c. flour
4 c. 40% Bran Flakes

Pour water over All-Bran and let set while mixing the rest. Beat together the shortening, sugar, and eggs. Combine these two mixtures and add remaining ingredients. This dough can be kept in refrigerator up to 6 weeks. Do not stir batter again. Bake in muffin tin at 375 degrees for 12 to 15 minutes.