2 c. boiling water
2 c. 100% bran cereal
1 c. butter
1 c. sugar
1 c. honey
4 eggs
1 qt. buttermilk
5 c. flour (3 c. white and 2 c. wheat)
5 tsp. baking soda
4 c. 100% bran cereal

Pour boiling water over 2 cups cereal. Cream butter, sugar and honey. Add eggs and buttermilk. Mix in wet cereal. Fold in dry ingredients.

Store this in the refrigerator in tupperware for as long as 6 weeks. To bake, preheat oven to 375 degrees, fill greased muffin tins 3/4 full and bake 20 to 25 minutes. For a change, fill a loaf pan half full and bake at 350 degrees until done.