2 c. boiling water
2 c. bran flakes (cold cereal)
4 c. All Bran (cereal)
5 c. flour
1 qt. buttermilk
2 c. sugar
5 tsp. baking soda
4 eggs
2 tsp. salt
1 c. shortening

Put both brans in large bowl and pour boiling water over and let stand until soft and moisture is soaked up. Add buttermilk. Cream shortening, sugar, eggs and add to bran-buttermilk mixture. Sift flour, soda and salt and add to mixture. Stir just enough to blend. Fill muffin cups (greased) 1/2 full. Bake 20 minutes at 400 degrees.

Do not freeze raw batter. It will keep in refrigerator 30 days. Great for winter after school snack. Just dip out and bake. They don't have to know it's good for them.