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
2 c. buttermilk
1 c. boiling water
1 c. bran flakes
2 c. All-Bran
1 c. raisins

Cream sugar and shortening; add eggs, beat until fluffy. Add salt and soda to flour. Add to egg mixture alternately with buttermilk; mix until smooth.

Meanwhile add boiling water to both bran cereals. Mix until water is absorbed by cereal. Blend cereal mixture into first mixture. Add raisins. Refrigerate batter, covered, up to 5 (five) weeks.

When ready to use, scoop batter into paper lined muffin pans without stirring. Bake at 400 degrees for 20 minutes.