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Bran Muffins
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| 1/2 cup | shortening |
| 1 cup | boiling water |
| 1 1/2 cups | sugar |
| 1 cup | all bran |
| 2 cups | bran buds |
| 2 1/2 cups | flour |
| 2 | eggs |
| 1 1/2 tsp. | Salt |
| 1 pint | buttermilk |
| 2 1/2 tsp. | Baking soda |
Melt shortening in boiling water. Add sugar, cereal, flour, eggs, and salt and mix well. Mix buttermilk and baking soda together. Add slowly to bran mixture. Raisins or nuts can also be added. Batter will keep in fridge for 2-3 weeks. Bake in greased muffin pans for 15 minutes at 375. Makes approx. 3 dozen muffins.
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