6 cups raisin bran or 40 % bran flakes
2 cups boiling water
3 cups sugar
1 cup vegetable shortening
4 eggs beaten
1 quart buttermilk
1 tsp. salt
4 tsp. baking soda
5 cups flour

Preheat oven to 400°F. Combine 2 cups of cereal and boiling water in a bowl. Stir well and let cool. Cream sugar and shortening. Add eggs, beat well. Stir in buttermilk, salt and soda. Fold in flour remaining 4 cups of cereal, and the cooled cereal mixture.

Bake in muffin tins for 15 to 25 minutes. Batter may be stored in the refrigerator for two weeks.