Pour water over bran. Let stand 15 minutes. Sift flour. Add soda and salt. Cream shortening. Blend in sugar and eggs, beating until fluffy. Stir in bran. Add flour and buttermilk alternately. Store batter in covered container in refrigerator, baking as many muffins at a time as desired. To cook, fill well-greased muffin tin about 2/3 full. Bake at 400 for 20-25 minutes. Makes 3 dozen.

Mrs Irene Smith

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,