Description

Bran Muffins:

2 cups boiling water
2 cups of bran bud cereal

Soak bran cereal in the boiling water.

1 lb of shortening
1 cup of white sugar
2 cups of light brown sugar

In a large bowl, cream together until light and fluffy.  Beat in 5 large eggs into the mixture. 

4 cups all bran cereal
1 quart of buttermilk

Add alternately, all-bran cereal and buttermilk.

5.5 cups sifted all purpose flour.
5tsp baking soda
1 tbsp salt

Sift these ingredients together.

Add 3/4 cups natural bran.  Finally stir in the Bran-bud and water mixture, along with 2 cups of raisins and 1/2 cup grated orange rind.  Do not over stir the mixture.  Store in 2 tightly covered 2 quart size containers.  Do not stir after storing.  Store one day before using.  When ready to use, fill muffin tins 2/3rds full, and bake at 400 for 18 minutes.  Keep stored in refrigerator, and use when needed.

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