2 c. boiling water
2 c. 100% bran cereal
1/2 c. shortening
1/2 c. butter
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
1 tbsp. salt
5 tsp. baking soda
4 c. All-Bran cereal

Pour boiling water over 100% bran cereal and let cool. Cream sugar and shortenings. Add eggs, cooled 100% bran and buttermilk. Add dry ingredients. Add All-Bran. Stir until moistened well. Store in covered dish. Can be kept in refrigerator 6 weeks. When ready to use, add raisins, dates, nuts, etc. and bake in muffin pans at 400°F for 15 to 20 minutes.