Muffins By The Pailful

Muffins By The Pailful

This is a recipe every cook should have on "speed dial" for a working mom or when company is coming.  The batter keeps refrigerated for six weeks and the muffins are tasty.  Easy to feed a group with this recipe.
Ingredients:
Combine: 4 cups All Bran cereal
               2 cups 100% Bran cereal, or may          
                   substitute Bran Buds
                      1 teaspoon salt

Stir in:     2 cups boiling water
               1 quart Buttermilk

Cream:    3 cups sugar
               1 cup shortening

Add:        4 eggs, 1 at a time beating well after each   
                 addition.  Stir into Bran mixture.

Combine: 5 cups all-purpose presented flour.
               5 teaspoons baking powder
Add too Bran mixture and stir enoughjust to moisten dry ingredients.  Fill prepared muffin pans 2/3 full.  Bake at 375 degrees, 20 to 25 minutes.  

Batter can be stored in a covered container in refrigerator for up to six weeks.