5 cups sifted flour
5 teaspoons baking soda
2 teaspoons salt
2 cups boiling water
2 cups whole bran cereal
2 cups sugar
1 cup shortening
4 eggs, well beaten
1 quart buttermilk
4 cups whole bran cereal buds (such as Grape Nuts)
Sift together the flour, soda and salt. Pour boiling water over whole bran cereal and set aside. Cream together the sugar and shortening in a six-quart bowl. Add eggs and beat well. Blend in the buttermilk, bran buds and soaked whole bran cereal. Add the dry ingredients and mix well.
Store, tightly covered, in a refrigerator for up to six weeks.
To make the muffins, fill greased muffin pan cups two-thirds full. Bake at 400 degrees for 20 minutes. Makes 5 dozen muffins.
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