Buttermilk Raisin Bran Muffins
(makes 36 muffins)

Ingredients
6 cups raisin 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 1/2 teaspoons salt

Directions
Preheat oven to 375 degrees.

In a large bowl, mix boiling water and cereal; let cool. In a mixing bowl, cream together shortening, eggs, and sugar; add buttermilk and cooled cereal. Combine flour, baking soda and salt; add to mixture and stir until flour is moistened. Spoon batter into greased muffin tins and bake for 15 minutes.

Batter will keep in the refrigerator for up to 6 weeks. Do not stir or mix refrigerated muffin mix.