4 c. "All Bran" brand cereal
2 c. "100% Bran" brand cereal
2 c. boiling water
3 c. sugar
1 c. shortening
4 eggs, beaten
1 qt. buttermilk
5 c. flour
1 tbsp. baking powder
1 tbsp. baking soda
1 tbsp. salt

Low fat substitute is 1 quart skim milk mixed with 1 tablespoon plus 1 teaspoon of either lemon juice or vinegar. The mixture should be allowed to stand for a few minutes.

In a medium sized mixing bowl pour 2 cups boiling water over All Bran and 100% Bran. In a huge container cream together sugar and shortening. In a separate bowl beat eggs and mix with buttermilk (or low fat substitute). Add eggs and milk to creamed mixture. Sift into the huge container flour, baking powder, baking sod and salt; mix well. Combine the bran cereal and water mixture with this. Fill muffin cups 2/3 full and bake at 425 degrees for 15 minutes.

Use the dough only as needed. The unused portion will keep as long as six weeks in the refrigerator.