Kati’s Bran Muffins

5 tsp baking soda
2 cups boiling water
1/2 cup shortening
1/2 cup applesauce
2 cups sugar
4 eggs
1 TB salt
1 qt milk (I just use reconstituted dry milk)
5 cups flour
2 cups bran flakes
4 cups all bran cereal
2 TB cinnamon
1/2 TB nutmeg

Method 1:
Dissolve soda in boiling water. Cream shortening, sugar and eggs. Combine salt, flour, cinnamon and nutmeg. Add flour mixture and milk alternately into shortening mixture until well blended. Blend in water and soda mixture. Stir in cereals. Let batter sit in fridge overnight to soften cereals. Bake at 375 for 15-17 minutes. Freeze in gallon ziploc bags. Makes 4-5 dozen muffins.

Method 2:
Combine boiling water & cereals.  Let sit 5 minutes.  Meanwhile, cream shortening & sugar.  Add eggs & buttermilk.  Add flour, baking soda, & salt.  Add cereal & water mix.  Add 1 1/2 c. nuts if desired.  Batter can be stored in the refrigerator for days.