1 c. boiling water
1 c. raisins
1 1/2 tsp. baking soda
1 c. sugar
1/2 c. shortening
2 1/4 c. flour
1/2 c. nuts
1 tsp. salt
2 c. All Bran
1 c. bran flakes
2 eggs
1 pt. buttermilk

Pour boiling water over raisins, add soda and let cool. Cream sugar and shortening. Sift flour into bowl. Save 1/2 cup to flour nuts. Add salt and cereal. Beat eggs, add buttermilk and blend. Fold in raisins mixture. Add all at once to flour and floured nuts. Mix until dry ingredients are moistened. Cover and store in refrigerator. Makes 2 quarts. Heat oven to 375 degrees. Fill muffin cups 2/3 full. Bake 20 to 25 minutes. When kept in refrigerator this mixture will keep 6 weeks.