Six Weeks Bran Muffins

By glomcrae

from Tea Time at the Masters

Ingredients

• 2 cups Bran Buds
• 2 cups boiling water
• 1 heaping cup Crisco
• 2 cups sugar
• 4 eggs
• 1 quart buttermilk
• 5 cups sifted plain flour
• 5 teaspoons baking soda
• 1 teaspoon salt
• 4 cup All-Bran cereal
• 1 cups seedless raisins (optional)

Preparation

Step 1

In a bowl, soak Bran Buds in boiling water. Cream Crisco with sugar. Add eggs one at a time. Add buttermilk and Bran Bud mixture. Mix well. Pour into a large mixing bowl. Mix flour, soda and salt. Add to above mixture. Fold in All-Bran. mix. Store covered in refrigerator for up to 6 weeks. Bake at 375 degrees in greased muffin tins. (10 minutes for small muffins, 15 minutes for large muffins.

(May add 2 cups seedless raisins or chopped nuts)