Buttermilk Bran Muffins

My grandma loved these. I do too.

In a large bowl, combine:
6 c All-Bran cereal
2 c boiling water

Let stand for a few minutes and add:
1 qt buttermilk

In another bowl, cream together:
1 c shortening
2 c sugar
6 beaten eggs

Add egg mixture to bran mixture.

Fold following dry ingredients into bran mixture, stirring just enough to blend:
5 c flour
5 t soda
1 T salt

Grease muffin tins. Pour in batter. (Fill empty tin cups 1/2 with water to ensure even baking.)
Bake at 400 degrees for 20 minutes.

Yields: 3 dozen muffins

Can cover batter, and store in refrigerator for 2 weeks.