
They are called 6-Week because the batter will last up to six weeks in your fridge. It's nice to scoop them out and plop them in muffin tins in the morning and have warm, fresh muffins for breakfast each day. Mmmmmm.... So, here is the recipe! My guide to my recipes is thus: C=cup, T=tablespoon, t=teaspoon
6-Week Bran Muffins
Bake for 20 min. at 375 in greased muffin tins
2 C boiling water
1 C shortening
2 C sugar
4 eggs
1 t salt
1 qt. buttermilk
5 t baking soda
5 C flour
4 C All-Bran cereal
2 C 40% Bran Flake cereal
Boil water in a small sauce pan, add the soda. It will foam. Boil for 1 min. Let rest for 2 minutes then add the rest of the ingredients (except the cereals). Cream. Fold in cereal. Don't over mix. Place in bowl with cover and store in fridge. Enjoy!

On her way to the river, she passes the irrigation ditch, which she romps in, then next, passes 


