Everlasting Bran Muffins

4 large pillows of Shredded Wheat

4 eggs

4 cups Raisin Bran or 2 cups Bran Buds

5 cups flour

1/2 cup boiling water

5 teaspoons baking soda

1 cup shortening

1/2 teaspoon baking soda

3 cups sugar

1 teaspoon salt

Everlasting Bran Muffins

Place in a bowl & crush:
4 large pillows of Shredded Wheat

Add:
4 cups Raisin Bran or 2 cups Bran Buds

Pour In:
½ cup boiling water

Stir cereals together and set aside.

Cream:
1 cup shortening
3 cups sugar

Beat in, one at a time
4 eggs

Add the cereal mixture and stir in gently by hand.

Sift together:

5 cups flour
5 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt

Add flour mixture alternately with 1 quart buttermilk to creamed mixture and stir lightly by hand.
Store covered in refrigerator overnight then bake as needed at 375 degrees for 20 minutes. Batter keeps well up to 6 weeks. Makes 4 dozen.