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Ingredients

2 cups raisin bran cereal 4 cups whole bran cereal 2 cups boiling water 1 cup shortening 3 cups white sugar 4 eggs 4 cups buttermilk 5 cups all-purpose flour 5 teaspoons baking soda 1 ½ teaspoons salt

Nutrition Info

217.6 calories carbohydrate: 36.4 g cholesterol: 21.8 mg fat: 6.8 g fiber: 1.5 g protein: 4 g saturatedFat: 1.8 g servingSize: - sodium: 352 mg sugar: 19.7 g transFat: : - unsaturatedFat: : -

Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt, stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar, don't mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

3 dozen muffins

This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.