Ice Box Bran Muffins

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A co-worker gave this recipe to me over 40 years ago. Anyone that has tasted this bread has always asked for the recipe. it not only freezes well, but it makes a large batch that will keep for 6 weeks refrigerated.

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Steps

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Pour boiling water over all-bran or buds and let stand.

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Cream together crisco and sugar and add to bran.

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Add the well-beaten eggs and buttermilk and the soaked bran mixture.

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Then slowly add the flour , salt , soda and fold in 4 cups all-bran.

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Store in covered container in the refrigerator and use as desired.

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Improves with age.

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If you have leftovers , microwave for about 20 seconds.

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When filling muffin pans , do not stir refrigerated batter.

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Bake for 20 minutes at 375.

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Will keep 6 weeks in refrigerator.

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Ingredients

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boiling water, all-bran cereal, white sugar, crisco, eggs, buttermilk, flour, salt, baking soda