1 1/2 c. sugar
1/2 c. solid shortening
2 eggs
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. 100% bran, ready to eat cereal
1 c. boiling water
3/4 c. seedless raising
2 c. All Bran ready to eat cereal

Thoroughly cream shortening and sugar. Add unbeaten eggs, one at a time, mixing well after each. Add flour, soda, salt, and buttermilk. Mix until smooth. Meanwhile, pour boiling water over 100% bran and raisins. Let stand until cereal has absorbed the water and cooled.

Blend the mixture into batter. Add All Bran, mixing thoroughly. Refrigerate the unbaked batter in a tightly covered container as long as 5 weeks. Dip the batter from the container without stirring into well-greased muffin tins. When you want fresh muffins, bake in a preheated oven at 400 degrees for 20 minutes.