1 1/2 c. sugar
1/2 c. solid shortening
2 eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. boiling water
1 c. "100% bran" ready to eat cereal
2 c. "all-bran" ready to eat cereal

Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well. Add flour, baking soda, salt and buttermilk, mixing until smooth.

Meanwhile, pour boiling water over "100% bran." Let stand until cereal has absorbed water and has cooled slightly. Blend this mixture into batter. Add "all-bran," mixing thoroughly. Refrigerate batter, covered, up to 5 weeks.

When ready to use, dip batter from container without stirring into greased muffin tins.

Bake in preheated 400°F oven about 20 minutes or until done. Recipe may be doubled, if desired.