3/4 c. shortening
4 beaten eggs
3 c. sugar
4 c. All-Bran
1 qt. buttermilk
5 tsp. baking soda
5 c. flour
1 tsp. salt
1/2 c. raisins (optional)
1/2 c. chopped walnuts
4 lg. shredded wheat biscuits
2 c. boiling water

Combine shredded wheat and water and set aside. Cream shortening and sugar. Add eggs and the rest of the ingredients, one at a time, mixing well after each. Fill muffin pans about half full and bake at 400 degrees for about 20 minutes. Recipe makes about 4 dozen. This batter may be stored in a tightly covered container up to 6 weeks, allowing you to use a little at a time.