Bran Muffins (Hilda)

Combine and let cool  -  2 c   Natural Bran (small flakes)
                                      2 c   boiling water
 Cream                          1 c   Crisco shortening
                                     3 c    Brown sugar
                                     1 tsp  Salt
Add                              4        Eggs - one at a time - mixing after each egg
                                     4 c     Kelloggs All Bran
                                     1 qt.   Buttermilk
                                     5 c     Flour
                                     5 tsp  Baking soda
Add                               Bran and water mixture and blend.

Bake at 400 degrees for 20 - 25 min.
This is a large recipe.
Put batter in refrigerator or freeze in smaller containers.  This mixture can be kept in the refrigerator for 2 - 3    weeks.  Muffins taste better if the batter has been in the fridge for a day or two.