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2 c. boiling water
1 c. shortening
4 eggs
3 Tbsp. baking soda
5 c. flour
1 qt. buttermilk
4 c. bran flakes
3 c. sugar
2 c. all-bran
1 Tbsp. salt
2 c. raisins

Pour boiling water over sugar, shortening and all-bran.
Mix. Add well beaten eggs and beat again. Add flour sifted
with salt and baking soda alternately with buttermilk. Lastly
add bran flakes and raisins. Stir until mixed. Store covered
in refrigerator for 24 hours before baking. Bake at 400 degrees for
15 to 20 minutes in muffin tins. Keeps in refrigerator up to 6
weeks. Makes 8 or 9 dozen.

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