Six Week Bran Muffins

2 cups water, boiling
5 tsp baking soda
1 cup shortening
2 cups sugar
1 tsp salt
2 cups raisins
4 eggs
1 quart buttermilk
5 cups flour
4 cups all-bran cereal
2 cups Bran Flakes

Add soda to boiling water. Cream shortening and add sugar and eggs one at a time,
beating after each addition. Stir in buttermilk, flor, and salt. Add water and soda.
Mix cereals and raisins in large bowl. Add butter mixture and milk mixture. Store in
well covered container in refrigerator. When ready to bake, spoon into well greased
muffin tins without stiring. Bake at 375 for 20 minutes. Makes 5 doz. Batter will keep
in refrigerator for six weeks.