2 1/2 c. boiling water
2 c. Shredded Wheat
2 c. All-Bran
2 c. quick oatmeal
4 eggs
1 c. butter
3 c. sugar
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt

Soak the cereal in the boiling water. Beat the eggs until light and fluffy. Add butter and sugar and beat well. Add milk alternately with cereal mixture. Beat well until lumps are gone. Fold in until well blended the dry ingredients. Pour into muffin tins as needed. Dough will keep in refrigerator for at least a month to 6 weeks. Makes a large batch. Bake at 400 degrees for 15 minutes.