1 (15 oz.) box wheat bran flakes cereal with raisins
5 c. all-purpose flour
3 tsp. cinnamon
3 c. sugar
1 c. chopped nuts
5 tsp. baking soda
1 qt. buttermilk
2 tsp. salt
1 c. shortening or oil
4 eggs, beaten

Combine dry ingredients in a large bowl; make a well in center of mixture. Add eggs, buttermilk and shortening; stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake. Will keep as long as 5 to 6 weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full.

Bake at 375°F for 25 minutes.

Yield: about 5 1/2 dozen.