Ingredients
2 cups boiling water                1 teaspoon salt
5 teaspoons baking soda      1 quart buttermilk
1 cup shortening                      4 cups all-bran cereal
2 cups granulated sugar        2 cups bran flakes
4 eggs                                        1 cup chopped walnuts
5 cups all-purpose flour

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.

SERVES 60 , 5 dozen muffins
Recipe from www.recipezaar.com

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