4 c. All Bran cereal
2 c. hot water
1 c. shortening or oil
2 1/2 c. sugar
4 eggs or 8 egg whites
5 tsp. baking soda
1 tsp. salt
2 c. 100% Bran oat-wheat (can be wheat flour)
5 c. flour

Soak 4 cups Kelloggs All Bran in 2 cups hot water. Set aside to cool. Cream shortening, add sugar, eggs, baking soda, salt, wheat flour. Add 1 quart buttermilk or sour milk. Add the soaked bran and 5 cups flour. Fill muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes. Batter can stand in refrigerator for up to 6 weeks.