2 c. whole bran from bins in stores
2 c. boiling water
1 c. shortening, melted
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
4 c. Bran Flakes or Raisin Bran
5 tsp. baking soda
2 tsp. salt
1/2 c. of dates, raisins, chopped prunes, OR peeled, chopped, cored apples may be added

Pour boiling water over whole bran and let stand. Mix sugar well with melted shortening. Beat in eggs and buttermilk. Add the wet bran mixture. Combine flour, rest of bran, soda, and salt; stir into the liquid combination. The mixture thickens as it stands.

Bake a dozen muffins now in greased pans at 400 degrees for about 20 minutes. Store the rest of the batter in a big covered jar in the refrigerator. Keeps 6 weeks. Don't fill jar too full - leave room for expansion.