6 c. natural bran
2 c. boiling water
1 c. melted shortening
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. whole wheat flour, unsifted
5 tsp. baking soda
2 tsp. salt

Add water to bran and soak 5 minutes. Add remaining ingredients. Stir until blended. Refrigerate in covered container as long as 6 weeks and bake as needed. Fill greased muffin tins 2/3 full, or use paper liners. Bake at 400 degrees for 20 minutes.

Yields 6 dozen.