Six Week Bran Muffins

5 cups flour

1 tsp salt

4 cups All-Bran cereal

2 cups Bran Flakes

2 cups boiling water

5 tsp baking soda

2 cups sugar

1 cup butter or shortening

4 eggs

1 quart buttermilk

In a large bowl, sift flour and salt. Stir in cereals and set aside. Mix boiling water and baking soda. Set aside to cool. Cream sugar and butter in mixer. Stir in eggs one at a time; beat well. Stir in buttermilk and soda water. Stir in Bran Mixture; cover tightly. Best if refrigerated 12 or more hours. Mix will keep up to 6 weeks in refrigerator. To bake drop by spoonfuls into greased muffin tins. Do not stir mixture. Bake at 375 for 20 minutes. Yields 5 ½ dozen.

(ripped off from lori)