2 cups 7 UP
2 cups 100% bran cereal
3 cups all-purpose flour
2 cups whole wheat flour
4 cups all-bran cereal
1 tablespoon plus 2 teaspoons baking soda
1 1/2 teaspoons salt
1 2/3 cups sugar
2/3 cup firmly packed brown sugar
1 cup shortening
4 eggs, beaten
4 cups buttermilk

Combine 7 UP and cereal in a small bowl; let stand 10 minutes. Combine flours, all-bran cereal, soda and salt; set aside. Combine sugars and shortening in a large mixing bowl; beat well. Add eggs, beat until smooth. Stir in buttermilk and 7 UP mixture. Add dry ingredients, blending well. Batter may be baked at once or covered and stored in the refrigerator for up to six weeks and baked as needed. To bake, spoon batter into greased muffin cups, filling 2/3 full. Bake at 400 F for 15 to 20 minutes. Yield: About 5 dozens muffins

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