Dad’s Refrigerator Bran Muffins

On a visit to my parents last week, I discovered these amazing Bran Muffins that my 86 year old Dad has been making recently.  He’s always cooking something special, making homemade jams from his grapes, and taught me a lot of what I know around the kitchen.  These Muffins are WONDERFUL.  Give them a try!
This makes a large amount of batter, but it lasts in the fridge for about 4 weeks, just use an ice cream scoop to make as many muffins as you want anytime you want …I placed mine in two 2-quart Jelly Jars. One for me, one to share with my daughter.ImageImage
2 cups boiling water
2 cups Kellogg’s All-Bran Bran Buds
1 cup shortening
2 1/2 cups sugar
4 beaten eggs-or 2 eggs+2 tablespoosn flax seed and 6 tablespoons water
4 cups buttermilk
5 cups flour
5 teaspoons baking soda
1 teaspoon salt
4 cups Kellogg’s All-Bran Original
1 teaspoon cinnamon
Blueberries or Raisins Optional.  I top each muffin with Raisins, like Dad does.
Preheat oven to 400 degrees.  In a large mixing bowl, mix together the boiling water and All-Bran Bran Buds.  Set aside.  In a mixer, cream the shortening and sugar.  Add eggs.  Then alternate adding buttermilk and flour and baking soda.  Pour in the bowl with the Boling water and All-Bran Buds and mix.  Fold in Kellogg’s All-Bran Original and cinnamon.  Using an ice cream scoop, fill greased, paperlined muffin cups 2/3 full.  Bake for 15-18 minutes.  Store the rest, covered, in the refrigerator for up to 1 month.