1 1/2 cups sugar
1/2 cup solid shortening
2 eggs
2 1/2 cups unsifted flour
2 1/2 tsps baking soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
1 cup 100% bran
2 cup All-bran
3/4 cup raisins (optional)

Preheat oven to 400 degrees
Grease muffin tins

1. Cream together sugar and shortening, add eggs one at a time, beating well after each addition.
2. Add flour, soda, salt and buttermilk; beat until smooth.
3. Pour boiling water over 100% bran; let stand until cereal has absorbed water and has cooled slightly.
4. Blend bran into batter.
5. Add All-bran and raisins (optional), mixing thoroughly.
6. Refrigerate batter covered up to 5 weeks.
7. When ready to use, dip batter from container without stirring; drop into greased muffin tins.
8. Bake about 20 mins.

Servings: 48 muffins