2 c. boiling water
4 c. All Bran cereal
2 c. 100% Bran Flakes
1 qt. buttermilk
3 c. sugar
4 eggs, beaten
1 c. soft shortening or vegetable oil
5 c. all-purpose flour
5 tsp. baking soda
1 tsp. salt

1. Pour hot water over cereals in large mixing bowl. Stir in buttermilk, sugar, eggs, shortening, flour, baking soda and salt. Mix until just blended.

2. Spoon 2 tablespoons of batter into plastic muffin tray (or 6, 6 ounce glass custard cups) lined with paper liners. Arrange 6 muffins in circle in Radarange Oven if using custard cups.

3. Cook half dozen on full power for 1 minute, 10 seconds to 1 minute, 20 seconds, or until tops spring back when lightly pressed with finger. Remove muffins from tray and place on cooling rack immediately. Repeat with remaining muffins.

Micro Tips: If a plastic tray is used, cooking time may need to be shortened. Cook 4 muffins 40-50 seconds. Cook 2 muffins 25-35 seconds. This batter can be refrigerated for up to 3-4 weeks. Refrigerated batter requires longer baking time. Yield: 6 dozen muffins.