2 c. boiling water
4 c. Kellogg's All Bran cereal
2 c. Nabisco 100% Bran
1 qt. buttermilk
1 c. shortening
3 c. sugar
4 eggs
5 c. flour
5 tsp. baking soda
1 tsp. salt

Pour boiling water over the All-Bran and 100% Bran in a bowl. Add buttermilk and let stand to cool. Cream together shortening and sugar; beat in eggs, one at a time. Add creamed mixture to the cooled cereal mixture.

Sift together flour, soda and salt. Stir into the creamed mixture just to dampen (do not overmix). Batter may be stored in refrigerator in a covered container up to 2 months. Use only the amount needed to make fresh muffins. Bake in greased muffin tins 2/3 full in a 375 degree oven for 15 to 20 minutes. Makes 6 dozen muffins.