This recipe is from The Greenery Restaurant near Ogden, Utah. This muffin batter will keep in the refrigerator for 1 week, so you can bake several smaller batches, if desired.

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
2 cups Bran Flakes
1 cup chopped walnuts

Combine water and baking soda; stir until dissolved. Cool.

In a mixing bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition.

Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 25 to 30 minutes or until muffins test done.

Yields about 5 dozen.