6 c. All - Bran cereal
3 c. sugar
3-1/2 c. buttermilk (if no buttermilk is available, use sweet milk, adding 2 tbsp. vinegar to each cup of sweet milk used)
4 eggs
5 c. all-purpose flour
1-1/2 c. boiling water
1 c. shortening
5 tsp. baking soda
1 tsp. salt

Combine cereal and boiling water in a bowl, stir well, let stand until cool. Cream sugar and shortening until light and fluffy, add eggs and beat well. Stir in buttermilk, salt and soda. Fold in flour, bran cereal and mix well. Spoon into well-greased, floured muffin pans. Bake at 400 degrees for 15 to 20 minutes. This recipe will make 6 dozen muffins. If you do not want to bake all the muffins at one time, mixture keeps well for several weeks in the refrigerator in a covered container. However, it can easily be halved or quartered for a smaller yield.

Variation: 8 oz. can drained crushed pineapple can be substituted for the boiling water. Also add 1 cup crushed nuts, 1/2 cup coconut, 1/2 cup raisins and 1 cup candied grapefruit and orange peel.