First Bowl:

1 c. All Bran
1 c. boiling water
1 c. melted shortening

Mix together and set aside.

Second Bowl:

1 egg, well beaten
1 1/2 c. sugar
2 c. buttermilk

Mix together and set aside.

Third Bowl:

2 c. all-bran
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (optional)

Combine all 3 bowls of ingredients together and mix well. Add raisins to mixture once all 3 bowls have been combined. Store batter in refrigerator for 24 hours before baking. Fill muffin tins half full and bake at 400°F for 20 minutes. Mixture will last for 6 weeks in refrigerator.