Ingredients:
2 c. boiling water
1 heaping c. shortening
4 eggs
5 c. flour
1 tsp. salt
2 c. bran buds or (grape nuts)
2 ½ c. sugar
1 qt. buttermilk
5 tsp. baking soda
4 c. all bran or raisin bran
Preparations:
Pour boiling water over bran buds and set aside to cool. Cream shortening and sugar, and eggs and buttermilk; add soaked bran buds.
Sift and add flour, baking soda, salt, and all bran or raisin bran. Mix well and store in a bowl in refrigerator. Keep up to 4 or five weeks. Don't stir before baking muffins. Take what you need each time you want to bake muffins. Fill greased muffin tins 2/3 - full. Bake in 400 oven for 15 to 200 minutes, or until done. Be sure to start with a large bowl, as this makes one gallon.
Recipe courtesy of Alverta Stevens
As prepared by Chef Dan Kachel of Sand Springs Station