2 c. 100% Nabisco Bran
4 c. Kellogg's All Bran
2 c. boiling water
2 1/2 c. sugar
1 c. butter
1 qt. buttermilk
4 eggs
5 c. flour
5 tsp. baking soda
1 tsp. salt

Pour water over bran - let stand while mixing other ingredients: Mix sugar, butter, buttermilk, and eggs together; add bran mixture. Sift together flour, soda and salt. Fold in flour mixture. Stir only until combined. Use as wanted. Will keep 6 weeks. Fill muffin tins 3/4 full. Bake at 375 to 400 degrees for 20 minutes. Use dough as wanted, will keep in refrigerator for 6 weeks. Yield: 60 muffins.