You can have fresh muffins every morning with this bran batter on hand in the refrigerator.
Pour boiling water over 2 cups of bran cereal; add raisins, stir, and set aside. In large bowl, cream sugar, honey, and shortening. Add eggs and beat well. Blend in buttermilk. Add to bran and raisin mixture. Add the remaining 4 cups bran and mix. Sift flour with soda and salt. Add to bran mixture and mix well. Cover tightly and store in refrigerator. This will keep for 6 weeks. To bake muffins, merely spoon into greased muffin tins without stirring, filling tins half full, and bake 20 to 30 minutes in a preheated 400 degrees F oven.