2 c. boiling water
4 lg. shredded wheat
3/4 c. butter
2 1/2 c. sugar
4 eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt
4 c. all bran cereal

Pour boiling water over shredded wheat and set aside. Cream butter, and sugar; add eggs. Mix together flour, baking soda, and salt to the creamed mixture. Add alternately the dry ingredients and buttermilk; add 4 cup all brand and the shredded wheat. Fill muffin cups and bake at 350 degrees for 25- 30 minutes.

This batter will keep for 6 weeks in the refrigerator. You may also add raisins, nuts, cinnamon, corn or blueberries as you bake them.