4 c. whole bran cereal (9 oz.)
2 c. boiling water
4 c. buttermilk
5 c. flour
1 tbsp. baking powder
2 tsp. salt
2 c. shredded wheat, crushed
1 c. shortening
4 eggs, beaten
2 c. sugar
1 tbsp. baking soda

In large bowl combine cereals; stir in boiling water. Stir in shortening until melted. Add buttermilk and eggs; mix well. Mix dry ingredients together and add all at once to cereal mixture, stirring just until moistened. Store in tightly covered container in refrigerator up to 4 weeks. To bake, fill greased muffin tins 2/3 full. Bake at 400 degrees for 23-28 minutes.

Note: Baking time will increase the longer the batter is saved. This batter will yield 54 muffins.