All Bran Muffins

Mix and Let Stand:
2 cups All Bran
2 cups Boiling water.

Cream:
2 1/2 Cups Sugar
1 Cup Shortening

Sift:
5 cups flour
5 tsp Baking soda
1 1/2 salt

Add to creamed mix: 4 eggs ( one at a time and beat well)
Add All- Bran and water mixture.
Add dry ingredients and mix.

Keep in the refrigerator ( for up to six weeks). The longer it sits the better. Dip out as needed, don't stir

Bake 375 for 25 mins.
Makes 96 muffins.