6-Week Bran Muffins

Rebecca Carroll

Makes: 4-5 Dozen Muffins

6 c. All Bran (divided)

2 c. boiling water

1 c. melted shortening

3 c. sugar

4 eggs

1 quart buttermilk

5 c. flour

5 t. baking soda

5 t. salt

Pour water over 2 c. bran; let sit until water is absorbed. Mix in shortening. In another bowl, mix remaining bran with sugar, eggs, and milk. In a third bowl, combine flour, baking soda and salt. Stir all of the ingredients together.

Bake at 400 degrees for about 20 minutes. 

You can keep the batter up to 6 weeks in the refrigerator.