Six Week Bran Muffins
This recipe makes a ton of plain, sweet bran muffin batter, which you can store for up to six weeks in the refrigerator. For those who are extremely busy and have little time to spare, this might mean freshly baked muffins every morning.

The first six cups of bran cereal and boiling water should be combined in a large bowl.

Shortening, margarine, sugar, eggs, and buttermilk are all combined.

To the bran mixture, add.

Add salt, baking soda, and flour.

Add the 12 cups of bran cereal by folding.

Only stir to moisten.

For 20 to 25 minutes, bake in a preheated oven set to 425 degrees F (220 degrees C).