2 c. boiling water
2 c. Nabisco 100% Bran
4 c. Kellogg's 40% All-Bran
1 c. plus 2 tbsp. shortening
2 c. white sugar
4 eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1/2 tsp. salt

Pour hot water over the 100% Bran and let stand to soften. Cream together sugar and shortening. Add eggs and beat. Add buttermilk and scalded bran. Sift soda, flour and salt - add to mixture with All-Bran. This keeps up to 6 weeks in refrigerator when stored in Tupperware with cover. Bake in well greased muffin tins at 375 degrees until brown, about 20 minutes.