2 c. boiling water
2 c. oatmeal
4 eggs
1 1/2 tsp. salt
1 heaping c. shortening
5 c. sifted flour
2 c. Bran Buds cereal
2 c. broken shredded wheat
3 c. sugar
1 qt. buttermilk
5 tsp. baking soda

Pour the 2 cups boiling water over Bran Buds, oatmeal, and broken shredded wheat. Mix and set aside to cool. Beat into this mixture eggs, sugar, salt, shortening, buttermilk, and soda. Add the flour. Fill muffin cups (greased) 1/2 to 3/4 full. Bake at 375-400 degrees for 20 minutes. Batter keeps in refrigerator up to 3 months. Makes 5 dozen muffins.