2 c. All Bran cereal
1 c. Wheat Chex cereal
1 c. boiling water
1 1/2 c. sugar
1/2 c. shortening
2 eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk

Mix cereals with boiling water. Let cool. Cream sugar and shortening. Add eggs. Combine flour, soda and salt and add to creamed mixture. Mix together well. Add buttermilk and cooled cereal mixture.

Bake in muffin pan with paper liners at 400 degrees for 20 minutes. Batter will keep in refrigerator in air tight container for up to 3 weeks.