2 c. boiling water
2 c. 100% bran cereal
2 1/2 c. sugar
1 c. plus 3 tbsp. shortening
6 c. all-purpose flour
4 eggs
2 tsp. salt
5 tsp. baking soda
4 c. buttermilk
4 c. 40% bran flakes cereal

Pour boiling water over 100% bran cereal; set aside. Cream sugar, shortening, and eggs until light and fluffy. Stir in salt, soda, buttermilk, and 100% bran mixture; set aside.

Combine flour and bran flakes; add to first mixture, mixing well. Cover and store in refrigerator until ready to bake. Will keep up to 5 or 6 weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full.

Bake at 400 degrees about 20 minutes. Yield 5 1/2 dozen.