1 c. bran flakes
4 c. all bran
2 c. sugar or 1 c. honey
1 c. shortening
4 eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt

Pour 1 cup boiling water over bran flakes and all bran. Mix and let sit to cool a little. In another bowl mix sugar, shortening and eggs. Add to this buttermilk, flour, soda, salt and then the bran mixture. Bake muffins at 350 to 400 degrees for 20 minutes.

Excess batter will keep for a few weeks in the refrigerator. Freda halves this recipe and suggests that you may fill muffin tins only half full and add chopped dates, raisins, pecans, pine nuts or sunflower seeds if desired; then finish filling each cup with batter.