Bran Muffins

This recipe is from Krista Rackleff. She brought a container of the dough over to my home right after Nathan was born. The muffins were so good and my children really liked them. What I really like about this recipe is the batter will store in the refrigerator for up to three months. It is a quick meal in the mornings, and I have made them for supper when I wanted something simple but good.

Combine and let stand:

2 Cups boiling water

2 Cups Kellogs All Bran

Cream in large bowl:

1 C shortening

3 Cups sugar

4 eggs

1 quart buttermilk

In another bowl combine:

5 cups flour

5 tsp baking soda

1 tsp salt

4 Cups Kellogs All Bran

To shortening mixture, fold in 1 qt buttermilk and the dry mixture, alternating the two. After all that is combined, add the first mixture and stir completely. Be careful, if that mixture is still hot you may need to add a little at a time to keep the batter from curdling.

Store in airtight container(s) and will keep in fridge up to 3 months.

Fill muffin tins/cups half full and bake at 400 degrees 15-20 minutes.