Six-Week Bran Muffins

from the kitchen of Shawnalyn

Ingredients;

2 Cups boiling water
5 teaspoons baking soda
1 Cup creamed shortening
2 Cups sugar
4 eggs
1 quart buttermilk
5 Cups flour
1 teaspoon salt
4 Cups All-Bran flakes
3 Cups bran flakes (or you can use 6 cups All-Bran flakes)

Directions:
Mix baking soda and boiling water and set aside. Mix together all other ingredients, then add the water/soda mix. Keeps in refrigerator for 6 weeks. When ready to bake, 375* for 20 min

These are really good muffins, and they are nice because you can just keep the batter in an airtight container in your fridge and use it as you want.