1 1/2 c. sugar
1/2 c. soft shortening
2 eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. boiling water
1 c. 100% bran (ready to eat cereal)
3/4 c. raisins (opt.)
2 c. all bran (ready to eat cereal)

Combine sugar and shortening. Add eggs, one at a time, mixing well. Sift together flour, soda, salt. Add to batter. Add buttermilk; mix well. Meanwhile, pour boiling water over 100% bran, let stand until cereal has absorbed all water and cooled a bit. Blend into batter. Add raisins and All Bran; mix well. Refrigerate batter, covered well, batter will keep well for 5 weeks in refrigerator. Without stirring dip from container into greased muffin tins. Bake in 400 degree oven until browned.

Gerry Prater