Six Week Bran Muffins

2 c Nabisco 100% bran
2 c water
2 1/2 c sugar
1 c shortening
4 eggs
5 c flour
4 t baking soda
1 1/2 t salt
1 quart buttermilk
4 c Kellogg's All-Bran

Mix Nabisco bran and water and let stand. Cream shortening and sugar; add eggs. Add dry ingredients, buttermilk and All-Bran. Mix until just moistened. Add bran and water mixture.

Bake 15-20 minutes @ 375 degrees. Refrigerate unused portion for up to 6 weeks.

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I haven't made these in years but I remember them being so delicious. It's nice to have the mix made up because you can have fresh, warm muffins every day without having to make muffin batter every day.