These buttermilk bran muffins, loaded with moist raisins, are a great tasting way to add fiber to your diet. This recipe makes 5 dozen muffins, so freeze what you don't eat, because they thaw out and are ready to eat in less than an hour.

Buttermilk Bran-Raisin Muffins

2 cups water, boiling
2 cups raisins, chopped
1 cup vegetable shortening
5 teaspoons baking soda
1 cup granulated sugar
4 large eggs
1 quart buttermilk
5 cups all-purpose flour
1 teaspoon salt
3 cups bran
2 cups bran flakes
Cupcake wrappers

1. Preheat oven to 350°F (175°C).
2. Pour boiling water over chopped raisins and shortening. Stir until shortening melts. Refrigerate until lukewarm but not cold enough to solidify shortening. Stir in baking soda, sugar, eggs, and buttermilk. Mix thoroughly, then add flour, salt, bran, and bran flakes.
3. Fill a greased muffin tin or cupcake wrappers two-thirds full and bake for 20 minutes.

Makes about 5 dozen muffins.