Shaker Bran Muffins

Yield: 1 gallon

Ingredients

• 2 cups boiling water
• 6 cups whole bran cereal
• 3 cups granulated sugar
• 1 cup shortening
• 3 cups ground raisins
• 1 quart buttermilk
• 4 eggs
• 5 cups sifted all-purpose flour
• 1 teaspoon salt
• 5 teaspoons baking soda

Instructions

1. Pour boiling water over 2 cups cereal; set aside.
2. Cream sugar, shortening, raisins, buttermilk and eggs together.
3. Fold flour, salt, baking soda and remaining cereal into creamed mixture.
4. Add soaked cereal to batter; mix only until dry ingredients are moistened.
5. Store in refrigerator.
6. Do not stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees F for 20 minutes.

Notes

Will keep in refrigerator for 4 to 6 weeks.