Bran Muffins by the Pail Full

Combine All-Bran and salt. Stir in boiling water, then buttermilk. Cool to lukewarm.

In mixing bowl, cream the sugar and shortening.

Add eggs, one at a time, beating well. Stir into bran mixture. Combine flour and baking soda. Add 100% bran. Combine well and add all ingredients.

Stir just enough to dampen dry ingredients. Store batter in refrigerator until ready to use. Will keep 4 weeks.