Bran Muffin Mix

6 c. All-Bran


3 c sugar

1 c. Crisco

3 c. ground raisins (I put them in whole)

1 qt. buttermilk

4 eggs, beaten

5 c. sifted flour

1 tsp. salt

5 tsp. soda



Pour 2 cups boiling water over 2 cups All-Bran; set aside. Cream sugar, Crisco, raisins, buttermillk and eggs together. Fold flour, salt, soda and remaining All-Bran into creamed mixture. Add All-Bran mixture; mix only until dry ingredients are moistened. Store in refrigerator. Do NOT stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees for 20 minutes or until done. Will keep in refrigerator for 4 to 6 weeks.