4 c. All Bran cereal
2 c. 100% Bran cereal
1 tsp. salt
2 c. boiling water
1 qt. buttermilk
3 c. sugar
1 c. vegetable shortening (Crisco solid)
4 eggs
5 c. flour, sifted
5 tsp. baking soda

Combine bran cereals and salt, stir in water, then the buttermilk. Cool to lukewarm. In a mixing bowl, cream sugar and shortening. Add eggs, one at a time, stir into the bran mixture. Add soda and flour (gradually). Do not over mix. This batter can be stored in a covered container for a month in the refrigerator. Bake as many or as few as you would like at a time.

Fill greased muffin cups, 2/3 full. Bake in a preheated 375 degree oven for 20-25 minutes. Nuts or raisins can be added just before baking. Makes about 6 dozen muffins total.