6 Week Bran Muffins

6 cup bran cereal
2 cup boiling water
1 cup melted shortening or vegetable oil
3 cup sugar
4 eggs, beaten
1 qt. buttermilk
5 cups flour
5 teas. baking soda
1 tblsp. salt

Pour boiling water over two cups bran and let set till water is
absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and
buttermilk; set aside. Sift together flour, baking soda and salt. In a
large bowl combine all mixtures. Store batter in refrigerator for up to
six weeks.

To make muffins; fill greased or paper lined muffin tins 3/4 full.