1 c. boiling water
1 c. 100% Bran cereal
1 1/2 c. sugar
1/2 c. shortening
2 eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 c. buttermilk
2 c. All Bran cereal (40% Bran Flakes)

Pour boiling water over 100% Bran cereal. Let stand until cool. Cream sugar and shortening. Add eggs 1 at a time. Sift dry ingredients together. Add to creamed mixture alternately with buttermilk. Add cooled bran and All Bran. Refrigerate for at least a day. To bake, do not stir; just dip spoon in and fill muffin tins 3/4 full. Bake at 400 degrees for 20 minutes. Dough will keep in refrigerator for 4 or 5 weeks.