1 1/2 c. sugar
1/2 c. solid shortening
2 eggs
2 1/2 c. unsifted 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. seedless raisins
2 c. all bran

Thoroughly cream together sugar and shortening. Add 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; let stand until cereal has absorbed water and cooled slightly. Blend this into batter. Add raisins and all bran, mixing thoroughly.

Refrigerate batter covered up to 5 weeks. When ready to use, dip batter from container (without stirring) into greased muffin tins. Bake in preheated oven at 400 degrees for 20 minutes.