2 c. boiling water
4 c. All-Bran cereal
2 c. 100% Bran Flakes
1 qt. buttermilk
3 c. sugar
4 eggs, beaten
1 c. soft shortening
5 c. all-purpose flour
5 tsp. baking soda
1 tsp. salt
Raisins (optional)
Pecans (optional)

1. Pour hot water over cereal in large mixing bowl. Stir in buttermilk, sugar, eggs, shortening, flour, baking soda and salt. Mix until just blended.

2. Spoon 2 tbsp. of batter into plastic muffin tray lined with paper liners. Arrange 6 muffins in microwave oven.

3. Cook half-dozen in microwave on full power for 1 minute 10 seconds or until top springs back when lightly touched. Remove muffins from tray and place on cooking rack.

NOTE: Batter will keep up to 4 weeks in refrigerator. Leave the batter in the refrigerator until you are ready to cook more.