Sarah D's Bran Muffins

6 cups of “All Bran” cereal (flakes) (divided/2 cups and 4 cups)
2 cups of boiling water
3 cups of sugar
1 generous cup of shortening (melted) (Crisco – I use the sticks)
4 eggs beaten
1 quart of cultured buttermilk
5 tsp. of baking soda
1 tsp. of salt
3 cups of unbleached white flour
2 cups of whole-wheat flour

Directions:

    •    Boil water.  Once water is boiled, remove from stove and add 2 cups of cereal.  Let it cool.
    •    In a large bowl, cream sugar, shortening and eggs until fluffy.
    •    Add and mix the cooled water and bran cereal mixture (from #1)
    •    Add and mix (by alternating) buttermilk, baking soda, salt and flour(s)
    •    When all is combined, mix in the other 4 cups of cereal.
    •    Bake at 400 for 15-17 minutes.

This recipe yields a lot of batter.  I prepare a dozen and then keep the batter in the refrigerator and make it whenever we feel like having bran muffins for breakfast.  The batter keeps in the refrigerator for 2 weeks.