I have used this in camps, restaurants, and best of all my family loves these. We always make extra to freeze for later. These also work great at high altitude, just keep an eye on your bowl or you will be sorry! :-)

Yield: 30 and 240 #12 Scoop size muffins

Ingredients:
1 cup/250ml : 2 qt/1L Boiling Water
3 cups/680gm : 4 boxes All-Bran cereal
.5 cup/113gm : 2 lb/900gm Butter or Margarine
2 cups/250ml : 2.5 Gal/9.5L Buttermilk
1.5 cups/340gm : 6 lb/2.7kg Granulated Sugar
2 : 16 Eggs
2.5 cups/280gm : 5lb/2.3kg All Purpose Flour
2.5 tsp./1.25gm : .5 cup/113gm Baking Soda
1 tsp./6gm : 2T/38gm Salt

Procedure:
1) Bring water to boiling point and add shortening and All-Bran. Set aside to cool.
2) Add buttermilk.
3) Beat sugar and eggs together and add to All-Bran mixture.
4) Mix dry ingredients and gradually add to liquid mixture.
5) Bake in greased muffin tins at 350 degrees for 25 minutes.

Note: You may cook up all the batter at once or save in refrigerator for up to six weeks and bake as needed. (Personally, I bake off all the muffins and package in foil, six to a package, and freeze them.)

Submitted by Diane Boone, Southern California Representative and High Altitude Chef

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