Six-Week Bran Muffins -Lisa

2 cups All-Bran cereal

3 cups Cracklin' Oat Bran

1 cup Grape Nuts cereal

2 cups boiling water

(You may combine any bran cereals to suit your taste, as long as they total 6 cups.)

1 1/2 cups shortening

2 1/2 cups sugar

4 eggs

6 cups flour

5 tsp. baking soda

2 Tbsp. salt

1 quart buttermilk

Mix cereals together. Pour boiling water over cereal mixture and let cool. Cream shortening and sugar; add eggs and beat well. Combine flour, soda, and salt; blend into creamed mixture. Mix half of the buttermilk into the bran mush and half into the batter, then mix everything together. Be sure to use a big bowl- this is a hue batch! Store batter in a gallon container in the fridge and use as needed. Do not stir batter when you take it out. I use an ice cream scoop to fill the muffin cups quickly and neatly. Bake in greased muffin  tins at 375° for 20-25 minutes. Batter with keep up to six weeks in fridge. These are great to bake up on hurried mornings!