30 Day Bran Muffins

I remember my mom making these muffins when I was a kid. The longer they sit in the fridge, the better they get. And now, I make them for her! To make buttermilk, if you don't have any, take 4 C. milk and add 4 tbsp. of lemon juice or vinegar. Let stand for 10 minutes.

• Ready In: 40 mins
• Serves: 32
• Yields: 64 Muffins

Ingredients

• 2  cups water, boiling
• 2  cups  100% bran
• 1  cup shortening (heaping)
• 3  cups sugar
• 4  eggs, beaten
• 4  cups buttermilk
• 5  cups flour
• 5  teaspoons baking soda
• 1  teaspoon salt
• 4  cups  all-bran cereal

Directions

1. Add boiling water to 100 % Bran and let set for 10 minutes. Cream shortening and sugar. Add eggs, buttermilk and soaked 100 % Bran. Add rest of ingredients, mixing well. Bake 20 minutes or until done @ 400' in greased muffin tins. NOTE: Makes one gallon of batter and may be stored in a covered container for 6 weeks.