Bran Muffins

This batter can be stored in the refrigerator for up to 2 weeks. It makes a large recipe.

5 cups bran cereal (2 cups + 3 cups combo of All-Bran and Bran Flakes)
2 cups boiling water over cereal
1 qt. buttermilk over cereal
Gently stir to dampen cereal

In separate bowl:
3 cups sugar
4 eggs
1 cup shortening
Cream together.

Stir cream mixture into bran.
Add 5 cups flour and 5 tsp. baking soda to cereal mixture.
Option: Add 2 cups walnuts.

Bake at 350 degrees for 20 minutes. (slightly longer if batter has been refrigerated)