Six Week Bran Muffins

1 c shortening
2 c sugar
4 eggs
5 tsp baking soda
2 c boiling water
1 qt buttermilk
5 c flour
1 Tbsp salt
2 c bran flakes, crushed
4 c bran

Pre-heat oven to 400°F

Cream shortening, sugar, and eggs, then set aside. In another bowl, mix soda, boiling water, and buttermilk. In a third bowl, sift together flour and salt. Alternate adding buttermilk mixture and flour mixture to creamed ingredients, a little at a time. When completely incorporated, add bran flakes and bran.

Spoon into muffin tin and bake for 20-25 minutes. Store any leftovers in the refrigerator for us to 6 weeks (the tops will darken, but that’s ok).

Time to make: 30-40 minutes

Source: Arlene (submitted by Pamela Peterson)