Everlasting Bran Muffins

• 48 small Shredded Wheat Squares
• 4 c. Post Raisin Bran
• 1/2 c. hot water
• 1 c. shortening
• 3 c. brown sugar
• 4 eggs
• 5 c. flour
• 5 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp. salt
• 1 qt. buttermilk
• raisins

1. Place in a bowl crushed shredded wheat.
2. Add Raisin Bran.
3. Pour in hot water.
4. Stir cereals together and set aside.
5. Cream shortening and sugar.
6. Beat in eggs (one at a time).
7. Add cereal mixture and stir gently by hand.
8. Sift together flour, baking soda, baking powder and salt.
9. Add flour mixture alternately with buttermilk to creamed mixture and stir lightly by hand.
10. Store in refrigerator overnight then bake at 350u0b0 for 20 minutes.
11. Batter keeps up to 6 weeks.
12. Add extra raisins.
13. Yields 4 dozen.

shredded wheat squares, bran, hot water, shortening, brown sugar, eggs, flour, baking soda, baking powder, salt, buttermilk, raisins

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429104 (may not work)