2 c. boiling water
4 c. All Bran
2 c. Wheat Chex
1 heaping c. shortening
4 eggs
5 c. flour
5 tsp. baking soda
1 tsp. salt
1 qt. buttermilk

Soak in boiling water, All Bran and Wheat Chex. Cream together shortening and eggs. Mix together flour, soda and salt. Alternate milk and flour mixture to creamed ingredients. Add cereal mixture. Bake in muffin pans at 400 degrees for 20 minutes. Dough may be kept in refrigerator 6 to 8 weeks. NOTE: Recipe can also be cut in half.