BRAN MUFINS
2 cups boiling water
2 cups Bran buds
1 cup shortening
2 1/2 cups sugar
4 eggs
1 quart buttermilk
5 cups flour
5 tsp soda
1 tsp salt
4 cups All Bran
Pour hot water over Bran Buds-let set
Cream shortening and sugar. Add eggs and buttermilk. Add floour, soda, salt and ALl Bran.
Add bran Buds mixture. Mix together well. **
This mixture is kept in refrigerator. Spoon batter out as used. DO NOT STIR BATTER ANYMORE.Fill muffin cups 2/3 full and bake at 400 degree for 15 mins
**Could be baked at this point. You probably have to use a large comtainer for last few mixing steps.

RAISIN BRAN MUFFINS

5 cups flour
3 cups sugar
5 tsp baking soda
1 1/2 tsp salt
7 1/2 cups (15 1/2oz box) Rasin Bran Flakes
1 quart buttermilk
1 cup veg oil
4 eggs , beaten
Blend dry ingredients, add cereal. Add buttermilk, oil, eggs and blend until dry ingredients are moist.** DO NOT STIR BATTER AGAIN
Batter may be stored covered in refrigerator up to six weeks and used as needed. Fill muffin tins 2/3 full and bake 400 degree for 15-20 mins. Makes 4 dozen muffins. Recipe may be cut in half