Ingredients:
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups granulated sugar
4 eggs
5 cups all-purpose flour
1 teaspoon salt
1 quart buttermilk
4 cups all-bran cereal
2 cups bran flakes
1 cup chopped walnuts
Directions:
Combine water and baking soda. Stir until dissolved. Cool.
In a large mixing bowl, cream sugar and shortening.
Add eggs one at a time, beating well after each addition.
Combine flour and salt and add to cream mixture alternately with buttermilk.
Fold in both cereals and nuts.
Fill greased or paper lined muffin cups 3/4 full.
Bake at 350 F for 25-30 minutes until they test done.
Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.
Servings: Serve
Time preparation: 30 min.
Time total: 60 min.