6 week Bran Muffins

By dfarber

May be kept for 6 weeks

Ingredients

• 6 cups all-bran
• 2 cups boiling water
• 3 cups white sugar
• 1 1/2 cup melted shortening
• 4 eggs beaten
• 1 quart buttermilk
• 5 cups flour
• 5 tsp baking soda
• 2 tsp salt

Preparation

Step 1

1. Pout boiling water over 2 cups of all-bran and let stand until cool. Mix shortening. Mix rest of all-bran with sugar, eggs, and buttermilk. sift flour and baking soda with salt.
2. combine all ingredients in a large mixing bowl. Bake at 400 for 20 minutes.
3. Store unused, portion in refridgerator (may be kept for 6 weeks)