2 c. boiling water
2 c. Nabisco 100% Bran cereal
1 c. Crisco
3 c. sugar
4 eggs, well beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt
4 c. Kellogg's All-Bran

Pour boiling water over 100% Bran in small bowl. Set aside to cool. In very large bowl or pan, cream together the shortening and sugar. Add eggs, then buttermilk. Sift together the flour, salt and soda and add gradually to liquid mixture. Now add cooled bran mixture. Mix in All-Bran only until moistened. Store batter in refrigerator in GLASS JARS (it makes 4 to 5 quarts. I store it in a gallon sun tea jar). Keeps 5 to 7 weeks. Bake in greased muffin tin at 400 degrees for 15 to 20 minutes.