4 cups Allbran
2 cups 100% Bran
1 tsp salt
2 cups boiling water
1 quart buttermilk
3 cups sugar
1 cup shortening (margarine)
5 cups pre-sifted flour
5 tsp baking soda
4 eggs
Combine bran’s and salt. Stir in boiling water, then buttermilk. Cool to lukewarm. In mixing bowl, cream sugar and shortening. Add eggs, one at a time, beating well after each. Stir into bran mixture. Combine flour and baking soda. Add to bran mixture and stir just enough to dampen dry ingredients. Fill muffin cups 2/3 full. Bake at 375 degrees for 20-25 minutes or until done. Store remaining batter in refrigerator until ready to use, for up to 4 weeks.
Yields: about 72 muffins
