Six week bran muffins

These are definately one of my favorites!! Lots of fiber, very tasty, and they keep for a long time.

Ingredients:
3 c. all bran
1 c. boiling water
1/2 c. shortening or oil
1 1/2 c. sugar
2 eggs, beaten
1/2 quart (2 cups) buttermilk
2 1/2 c. flour (if you use whole wheat, decrease to 2 cups)
2 1/2 t. baking soda
1 t. salt
raisins, craisins, neither or both

Directions:
Pour boiling water over 2 cups of All bran and let stand while gather other ingredients. Mix in shortening or oil, sugar, eggs, buttermilk, and remaining 1 c. bran. Sift flour with soda and salt. Add flour mixture to bran mixture. Bake at 400 degrees until top springs back when touched or a toothpick comes out clean (about 10-15 minutes). They say the batter will keep in the fridge for 6 weeks, but I've never left it in that long. I usually just make all the muffins at once and freeze them. I really like to make mini muffins (Will really likes them that way!!)