Refrigerator Bran Muffins ¬- Claudia Borden
Mix the day before Bake 375° , 20 mins.
Mix and let cool, 2 c. boiling water adding 5 tsp. baking soda. Cream 1 c. shortening, 2 c. sugar, 4 eggs. Add 4 c. All Bran, 5 c. flour,1 tbs. salt, 2 c. 40% Bran Flakes, 1 qt. buttermilk. Mix together then add the cooled water mixture. Stir in 1 c. raisens and 1 c. chopped nuts. Store in refrigerator in air-tight container ( big Tupperware bowl w/lid) or other bowl covered tightly with foil. This batter can be kept for 7-10 days, baking up a ½ or 1 doz. at a time. Makes 60 regular size muffins filling cups ¾ full. They also freeze well for a long time to reheat individually in the microwave.