2 c. All Bran cereal
4 Shredded Wheat biscuits, crushed
1/2 c. boiling water
1 c. shortening
3 c. sugar
4 eggs
5 c. flour
5 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1 qt. buttermilk

In a mixing bowl, combine All Bran cereal, Shredded Wheat biscuits, and boiling water. In another mixing bowl, cream shortening and sugar and then beat in eggs. Add bran ingredients to creamed mixture; stir well. Add flour, baking soda, baking powder and salt to creamed mixture alternately with buttermilk; mix well. Pour batter into greased muffin tins.

Bake at 400°F for 20-25 minutes.

Makes 5 dozen muffins.

You may cover and store batter in refrigerator for up to 1 month and bake as needed.