3 c. all bran cereal
1 c. boiling water
1/2 c. shortening, melted
1 1/2 c. sugar
2 eggs, beaten
1/2 qt. buttermilk
2 1/2 c. unsifted flour
2 1/2 tsp. baking soda
1 tsp. salt

Put 1 cup bran cereal into a large bowl. Pour boiling water over it, let stand. Mix in shortening. Mix remainder of cereal with sugar, eggs, and buttermilk. Sift together dry ingredients. Combine all ingredients. Cover and store in refrigerate at least overnight. Bake at 400 degrees for 20 minutes in a well greased muffin pan. Batter will keep 2 weeks in refrigerator.