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2 c quick-cooking oats	1 c vegetable oil
2 c crushed shredded wheat	4 eggs, beaten
2 c All-Bran	2 1/4 c brown sugar
1 quart buttermilk	5 cups flour
1 cup boiling water	5 tsp soda
1 tsp salt

Use about 4 large Shredded Wheat pillows. Combine oats, Shredded Wheat, and Bran. Add buttermilk, water, oil, and eggs; stir 1 minute. Stir in brown sugar. Combine flour, baking soda, and salt; add to the cereal mixture and stir well. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 18 to 20 minutes. Cool for 10 minutes; remove to wire racks. Makes 4 dozen. Muffin batter can be stored in refrigerator for up to 1 week.