Refrigerator Bran Muffins

(Granny’s Note: My favorite.)

• 1 cup water, boiling
• 2 cups 40% bran flakes
• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1/2 teaspoon salt
• 2-1/2 cups all-purpose flour
• 2 teaspoon baking soda
• 1/2 cup buttermilk or sour milk
• 1 cup AllBran
• 1/2 cup raisins

Directions: (Will need four separate bowls: A, B, C, and large mixing bowl)

1. In bowl A, pour water over bran flakes; set aside to cool.
2. In large mixing bowl, mix shortening and sugar. Add eggs and mix well.
3. In bowl B, salt and flour; set aside.
4. In bowl C, mix baking soda with buttermilk.
5. Add about 1/3 bowl A, 1/3 bowl B, and 1/3 bowl C to large mixing bowl; mix well. Repeat until bowls A, B, and C are empty.
6. Blend AllBran and raisins into batter in large mixing bowl.
7. May bake immediately or cover and refrigerate for up to 4 to 5 weeks. (If refrigerated, DO NOT STIR.)
8. Dip into muffin tins.
9. Bake at 350 until inserted toothpick comes out clean. (Makes about 30 muffins; baked muffins will keep at room temperature in a closed container for several days.)