2 cups boiling water
4 cups All-Bran cereal
2 cups Bran Buds cereal
1 quart (4 cups) buttermilk
1 cup shortening
2 cups sugar
4 eggs
5 cups flour
5 tsp. baking soda
1 tbsp. salt

Pour water over mixture of bran cereals in a LARGE bowl, let stand a few minutes.

Add buttermilk. Cream shortening and sugar then add eggs. Stir into bran mixture. Add flour, baking soda and salt stirring just enough to blend. Fill muffin papers 1/2 full. Bake at 400°F for 15 to 20 minutes.

Note: Batter will keep in refrigerator for 30 days.

Submitted by: Jessica