4 c. All Bran cereal (Kellogg's)
2 c. 100% Bran (Nabisco)
2 c. boiling water
1 qt. buttermilk
1 c. Crisco
4 eggs
5 tsp. baking soda
1 1/2 c. sugar
1 1/2 c. brown sugar
5 c. flour
1 tsp. salt

Pour boiling water over cereals; add buttermilk and set aside to cool. Cream shortening and sugars in a separate bowl. Beat eggs (one at a time); add to cooled cereal mixture.

Sift flour and add baking soda and salt. Stir into creamed mixture only to dampen. DO NOT OVERMIX. Pour mixture into muffin tins. Bake in 375 degree oven for 12-15 minutes. Yield: 5 dozen.

NOTE: Mixture can be kept in refrigerator up to 5 weeks in a glass container. Pour and bake as many as you want.