2 c. quick cooking oats
2 c. all bran
2 c. shredded wheat, broken up
1 c. shortening
2 c. boiling water
1 qt. buttermilk
2 1/2 c. sugar
4 eggs, beaten
1 tsp. salt, 5 c. flour, 5 tsp. baking soda, sift together

Mix together oats, all bran, shredded wheat and shortening. Pour boiling water over above mixture. Let cool, and mix. Add buttermilk, sugar, eggs, salt, flour and soda. Mix real well. Store in wide mouth jars in refrigerator (DO NOT FREEZE). Will keep for 2 to 3 months. Bake as many as wanted in half filled muffin tins, 25 minutes at 375 degrees.

Makes about 1 gallon, approximately 50 to 65 muffins.