1 heaping c. Crisco
2 c. sugar
5 c. flour
5 tsp. baking soda
1 tsp. salt
4 eggs
4 c. Kellogg's All Bran cereal
2 c. Nabisco 100% bran cereal
2 c. boiling water
1 qt. buttermilk
1 lb. raisins

Pour boiling water over Nabisco 100% bran cereal and let stand. Cream Crisco and sugar together. Add beaten eggs and buttermilk to creamed mixture. Add both brans and let stand while you sift flour, soda and salt. Combine all the mixtures and add the raisins. Bake at 400 degrees for 15 minutes in muffin tins with paper liners. This batter will keep for 6 weeks in jars in refrigerator, so you can bake only the muffins you need each time.