1/2 C. boiling water
1/2 C. whole bran cereal
1/4 C. shortening
3/4 C. white sugar
1 egg
1 C. buttermilk
1 1/4 t. baking soda
1/4 t. salt
1 C. whole bran cereal

  1. In a large bowl, adding boiling water to the first 1/2 cup of bran cereal, cool.
  2. Cream shortening or margarine, sugar, eggs and buttermilk together.  Add to bran mixture.  Stir in flour, baking soda, and salt.  Fold in the cup of bran cereal.  Stir only until moistened.
  3. Bake in a preheated 425 degree oven for 20-25 minutes

-Batter can be stored in your refrigerator, unbaked for 6 weeks
-Serves 18