1 (15 oz.) box wheat bran flake cereal
5 c. all-purpose flour
3 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs (beaten)
1 c. shortening (I use butter)
1 qt. buttermilk

Combine first 5 ingredients in large bowl. Make 2 wells in center of mixture. Add eggs, buttermilk and shortening. Stir just enough to moisten dry ingredients. Cover and store in refrigerator until ready to bake, as long as 5 to 6 weeks. When ready to bake, spoon batter into greased muffin tins, filling 2/3 full. Bake at 350 degrees for about 20 minutes. Makes about 5 1/2 dozen.