All Bran Muffins

I love this recipe for bran muffins.  It makes a big batch and it can be kept for 6 weeks in the refrigerator.  So you can make 6 or 12 at a time.  You also have the option to add raisins or dates 
if you want, that is the way my husband likes them.  I prefer them plain.  

All Bran Muffins

Ingredients:

2 cups boiling water
2 cups 100% All Bran Buds
1 cup shortening
3 cups sugar
4 eggs, beaten
1 quart buttermilk
4 cups All Bran
5 cups flour
5 tsp. soda
2 tsp. salt

Directions:

Mix the boiling water into the bran buds.  Let set until water is absorbed.  Cream the shortening and sugar together.  Add the eggs and soaked bran buds.  Then add the buttermilk and All Bran.  Mix well.  Add the dry ingredients and fold until moistened.  Dates or raisins may be added when muffins are baked.

Bake at 400 degrees.  Spray a muffin pan and fill 3/4 full.  Bake 15-20 minutes.  Let muffin rest in pan for 5 minutes, then remove from pan and cool on rack.

Keep batter in fridge for up to six weeks.  Do not stir batter when taking more out to bake.