Recipe Submitted by the Market Street Inn
Mix in very large bowl:
4 cups All Bran
2 cups Bran Flakes
1 tsp. salt
2 cups boiling water
1 quart buttermilk
Cream together and add to above mixture:
2 cups sugar
1 cup shortening or vegetable oil
5 cups flour
5 tsp. baking soda
Store batter in covered bowl in refrigerator. Take out and bake amount needed. Batter keeps up to 6 weeks. DO NOT STIR.
Bake in greased muffin tin at 375 degrees for 20-25 minutes.