2 c. quick oatmeal
2 c. All Bran
2 c. shredded wheat biscuits
4 eggs
3 c. sugar
1 tsp. salt
1 heaping c. shortening, melted
1 qt. buttermilk
5 c. sifted flour
5 tsp. baking soda

Mix oatmeal, All Bran and shredded wheat in 2 cups boiling water. Mix well and set aside to cool. Into this mixture, beat eggs, sugar, salt, melted shortening, buttermilk, sifted flour and soda. Bake 20 minutes in well greased muffin tins in 400 degree oven. Makes about 6 dozen medium sized muffins.

Fruits such as raisins, dates, pineapple, apple, etc. can be added to batter just before baking. This batter will keep a month to 6 weeks in refrigerator in a closed container (glass jar recommended). You may reduce recipe to half.