1 c. Crisco

1 qt. buttermilk

5 c. flour

3 tbsp. baking soda

1 tbsp. salt

2 c. raisins

4 c. Bran Flakes

Mix together:

2 c. 100% All Bran

2 c. boiling water

Cream shortening and sugar; add eggs, buttermilk and 100% All Bran mixture. Sift flour, salt and soda; add to above mixture and mix. Fold in Bran Flakes and raisins until moist. Put in a large tupperware container and put in refrigerator for 24 hours. Bake muffins at 375 degrees for 20-25 minutes. Dough keeps in the refrigerator for 6 weeks. Great to have on hand, take out and bake as needed.