Boil 2 cups water; stir in 2 cups cereal and set aside.
Cream sugar, shortening, butter, buttermilk and eggs. Fold in flour, salt, baking soda, remaining cereal and raisins.
Add water and cereal mixture, mixing only until dry ingredients are moistened. Cover and store in refrigerator until ready to use.
When ready to bake, do not stir; spoon batter into buttered muffin tins, filling 3/4 full.
Bake at 400°F for 20 minutes. Allow to cool in muffin tins for 5 minutes. Remove and cool on wire racks.
This recipe makes 1 gallon of batter which should be stored in refrigerator in a tightly covered plastic container. The batter can be kept for up to 4 weeks.
Submitted by: CM
