2 c. boiling water
5 tsp. baking soda
1 c. melted shortening or oil
2 c. sugar
4 eggs
5 c. all purpose flour
2 c. All Bran cereal
2 c. wheat germ
2 c. 40% Bran Flakes
1 tsp. salt
2 c. raisins
1 quart buttermilk

Add boiling water to baking soda, then add melted shortening and cool to lukewarm. Add sugar and beaten eggs. Combine flour, cereals (including wheat germ), salt, raisins. Pour lukewarm mixture over this. Add buttermilk and stir to moisten. Do not beat! Store, covered in refrigerator. The batter gets thick, so it must be dipped out. Can be stored in refrigerator up to 6 weeks. When ready to bake, fill greased muffin pans 2/3 full. Bake at 375 degrees for about 20 minutes.