1 (15 oz.) box wheat bran flake cereal with raisins
5 c. flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs, beaten
1 qt. buttermilk
1 c. shortening, melted

Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Add eggs, buttermilk and shortening. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake as long as 5 to 6 weeks.

When ready to bake, spoon into greased muffin tins, fill 2/3 full. Bake at 350 degrees for 20 minutes. Yield: about 5 1/2 dozen.