Grandma Harvey's Bran Muffins

1 CUP OIL
2 CUPS SUGAR (MAY BE CUT DOWN 1 CUP IF TOO SWEET)
4 EGGS
1 TEASPOON SALT
5 CUPS FLOUR
5 TEASPOONS SODA
3 CUPS BOILING WATER
1 QT BUTTERMILK
2 CUPS ALL BRAN
3 CUPS 40% BRAN FLAKES OR 100% BRAN

ADD BOILING WATER TO CEREAL AND LET IT COOL. IF YOU ARE IN A HURRY USE THE BUTTERMILK TO HELP IT COOL FASTER.

CREAM OIL, SUGAR, AND EGGS. SLOWLY ADD THE DRY INGREDIENTS MIXING THOROUGHLY.

THIS BATTER CAN BE STORED FOR UP TO SIX WEEKS IN THE REFRIGERATOR AND BAKED AS YOU DESIRE OR THE MUFFINS FREEZE NICELY. STORE BATTER IN AN AIR TIGHT CONTAINER.

(GRANDMA ALWAYS USES RAW BRAN TO THICKEN THE BATTER AS SHE PREPARES TO BAKE THE MUFFINS).

BAKE 350 DEGREES FOR 20 MINUTES OR UNTIL TOOTHPICK COMES OUT CLEAN.

Recipe Donated By: LaVeda Rhodes Harvey Demarest