Bran Muffins II

5 cups all-purpose flour

4 cups bran flakes cereal

3 cups white sugar

5 teaspoons baking soda

2 teaspoons salt

4 eggs, beaten

1 cup melted shortening, cooled

4 cups buttermilk

Preheat oven to 400 degrees F (200 degrees C).

In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.

Add eggs, shortening and buttermilk; mix well.

Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.

Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.