Now this recipe is great for the lazy baker!
It makes enough for 6 dozen muffins and because of the buttermilk the batter stays fresh in the fridge for up to six weeks!!

1 c. shortening or margarine
3 c. sugar
3 tbsp brown sugar
3 tbsp baking soda
1 tbsp salt
2 c. boiling water
2 c. 100% bran, coarse
5 c. flour
2 c. raisins or chopped dates (if desired)
4 eggs
4 c. bran flakes
4 c. buttermilk

Pour boiled water over 100% bran and let stand.

In a very large bowl (or bathtub!), cream shortening, sugars and eggs.
Add buttermilk and then bran mixture.
Stir until well blended.
Stir flour, soda, salt and add to above mixture.
Mix well.

Add bran flakes and fold in until just moist.
Add raisins or dates if desired.

Chill 1 day before baking.

Bake in a 375F = 190C oven for 15 – 20 minutes.