1 c. water
2 c. all bran cereal
2 lg. shredded wheat biscuits, crumbled
1/2 c. butter
1 1/2 c. packed brown sugar
2 eggs
2 1/2 c. unsifted all purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk

Microwave (high) water in 1-cup microwave-safe measure 2 to 3 minutes or until boiling. Combine cereals in large mixing bowl; add hot water and stir until moistened. Cut butter into pieces; stir into cereal mixture. Mix in brown sugar; beat in eggs. Add remaining ingredients; stir until combined.

Spoon batter into paper-lined microwave muffin cups, filling cups half full. Microwave (high) 6 muffins at a time, uncovered, 1 3/4 to 2 1/2 minutes or until no longer doughy, rotating pan once. Extra batter can be stored in refrigerator up to 1 month.

When microwaving only 3 muffins, reduce time to 1 1/2 to 1 3/4 minutes. Increase time slightly when using refrigerated batter.

Store the batter in the refrigerator and cook just the amount needed.