1 c. quick oatmeal (not instant)
1 c. crushed shredded wheat
1 c. All Bran
1 c. shortening
3 c. sugar
4 eggs
5 tsp. baking soda
3 tsp. salt
1 qt. buttermilk

Pour 1 cup hot water over the three cereals; set aside.

Cream shortening and sugar until light and fluffy. Add eggs; mix well. Add flour, soda and salt; mix well. Then add buttermilk. Combine cereal mixture and flour mixture. Bake in greased muffin tins at 375 degrees for 15 to 20 minutes until light golden brown. Batter may be stored in refrigerator 4 to 6 weeks.