All-Bran Muffin Mix

4 c. all-bran cereal
2 c. boiling water
5 c. flour
5 tsp. baking soda
1 tsp. salt
1 c. shortening
2 1/2 c. sugar
4 eggs
2 c. all-bran cereal
1 qt. buttermilk

Pour boiling water over first 4 cups of all-bran cereal. Let cool! Sift flour, baking soda and salt together. Cream shortening and sugar. Add eggs and beat well. Add dry ingredients, all-bran cereal to which water was added, additional 2 cups of all-bran cereal and buttermilk. Mix well. Put in quart jars. Can be kept in the refrigerator for 2 months. Bake at 350 degrees for 20-30 minutes.

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