2 c. Kellogg's All Bran
4 c. Kellogg's Bran Flakes
2 c. boiling water
2 c. sugar
1 c. Crisco
1 c. molasses
4 c. buttermilk
4 eggs
5 c. flour
2 tsp. baking soda

Combine cereals and boiling water. Set aside. Next cream shortening and sugar. Add molasses. Add beaten eggs and buttermilk.

Sift together the flour, soda and salt. Add to batter 1/3 at a time, mixing thoroughly. Last - add cereal mixture just until blended well. (You will need a BIG bowl.) Bake muffins at 375 degrees for 20 minutes. Batter can be stored in refrigerator up to six weeks. Cover tightly.