Mom's 6 Week Bran Muffins

Delicious and full of fiber. Uncooked dough can be kept 6 weeks in the refrigerator, allowing you to cook only a few muffins at a time.

• Ready In: 40 mins
• Serves: 18
• Yields: 18 muffins

Ingredients

• 1  cup boiling water
• 2 1⁄2 teaspoons baking soda
• 1  cup shortening
• 1  cup sugar
• 2  eggs
• 2 1⁄2 cups flour
• 1⁄2 teaspoon salt
• 2  cups buttermilk
• 2  cups  all-bran cereal ("Kellogg's All Bran Bran Buds", the little sticks)
• 1  cup  40% Bran Flakes Cereal
• 1  cup raisins
• 1⁄2 cup  chopped walnuts (optional)

Directions

1. Dissolve baking soda into boiling water, set aside. Cream shortening and sugar, beat in eggs. Sift flour with salt, combine with creamed mixture. Blend in boiled water with baking soda, then buttermilk. Stir in both cereals, raisins and (optional) walnuts.
2. Refrigerate uncooked dough for up to 6 weeks.
3. Bake at 400 degrees for 20 minutes, or until knife inserted in center comes out clean.