2 c. quick oatmeal
2 c. shredded wheat cereal
2 c. All Bran cereal
2 c. boiling water
1 c. salad oil
2 1/4 c. brown sugar
1 qt. buttermilk
4 eggs
1 tsp. salt
5 tsp. baking soda
5 c. flour

Combine all cereals. Pour boiling water over cereals. Add salad oil, brown sugar, buttermilk, eggs, salt and soda. Stir in flour. Mix well. Cover and refrigerate until ready to use. Pour into greased muffin tins. Bake at 400 degrees for 20 minutes. Yield: 3 quarts. 2 cups = 12 muffins. 144 muffins total.

ADD FOR VARIATION: 2 tablespoons cinnamon, 1/2 cup honey or extra brown sugar. May freeze muffins and reheat at later date.