Buttermilk Spice Cereal Muffins

• 1 cup quick-cooking oatmeal (not instant)
• 1 cup crushed shredded wheat cereal
• 1 cup all-bran cereal
• 1 cup shortening (can use 1 cup oil)
• 1 12 cups sugar
• 1 12 cups Splenda granular
• 5 teaspoons baking soda
• 5 teaspoons baking powder
• 1 tablespoon cinnamon
• 1 quart buttermilk
• 4 eggs
• 5 cups flour
• 1 12 cups hot water
• 1 cup chopped pecans
• 3 teaspoons salt

1. Preheat oven to 350 degrees.
2. Pour hot water over the three cereals: set aside.
3. Mix flour, baking powder, salt and soda: set aside.
4. Cream shortening and sugar, the consistency will be similar to corn meal.
5. Add eggs, mixing well until no bright yellow specks are left.
6. Will still be a consistency like corn meal.
7. Add dry ingredients and mix well.
8. Add buttermilk and mix well until batter is smooth like a thick cake batter.
9. Cereal mixture will be one huge clump, add to batter in small clumps, beating until there are no clumps left and mixture is well blended into batter.
10. Bake in muffin/cupcake liners or in a well greased muffin tin for 22 24 minutes until light golden brown.

shredded wheat cereal, allbran cereal, shortening, sugar, splenda, baking soda, baking powder, cinnamon, buttermilk, eggs, flour, water, pecans, salt

Taken from www.food.com/recipe/buttermilk-spice-cereal-muffins-453546 (may not work)