Ice Box Bran Muffins

1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
4 cups all bran cereal
2 cups boiling water
5 cups flour
5 tsp baking soda
1 tsp salt
2 cups 100% bran cereal


Cream shortening and sugar, add eggs and beat well. Add buttermilk and all bran, pour boiling water over mixture, and then blend. Stir together flour, soda and salt, and then add to batter. Stir in 100% bran cereal.

This makes 1 gallon of batter and can be stored in the refrigerator for 4 to 6 weeks. One quart of muffin mixture makes 18 muffins. When ready, bake at 400 for 25 minutes.



Variations

Blueberry bran: add blueberries to taste


Raisin bran: add raisins to taste


Raisin nut bran: add raisins and chopped nuts


Coconut crunch: add coconut and chopped walnuts and a little coconut extract


Date nut bran: add chopped dates and walnuts