Refrigerator Muffins

In a small bowl let stand:

1 cup Bran Buds

1 cup Boiling Water

Cream: 1 ½ cups sugar and ½ cup Crisco, butter or margarine

Add: 2 eggs and blend with 2 cups buttermilk or sour milk

Sift together: 2 ½ cup flour, ½ teaspoon salt and 2 ½ teaspoons soda

Add alternately with bran mixture to the creamed mixture. Blend.

Add: 2 cups Raisin Bran, stir. Store in a plastic container in the refrigerator. Will keep up to six weeks. (Do Not Stir—just dip out).

Hint: Sour milk may be made by adding 1 tablespoon vinegar to 1 cup sweet milk, or 1 cup diluted canned milk, if you haven’t any buttermilk.

Any bran flakes or even bran buds may be added at last. You can add 2/3 cup raisins if you want.