4 lg. pillows Shredded Wheat
4 c. Raisin Brand or 2 c. Bran Buds
1 c. shortening
3 c. sugar
4 eggs
5 c. flour, sifted
1/2 tsp. baking powder
5 tsp. baking soda
1 tsp. salt
1 qt. buttermilk

Place Shredded Wheat and bran in bowl and crush. Pour in 1/2 cup boiling water and stir until mixed. Set aside. Cream shortening with sugar. Beat in eggs, one at a time. Add cereal and stir gently by hand. Sift together flour, baking powder, baking soda and salt. Add this mixture alternately with buttermilk to creamed mixture and stir lightly by hand. Store covered in refrigerator overnight. Spoon batter into muffin cups or greased muffin tin and bake at 375 degrees. Batter will keep well for up to 6 weeks. Yield: 4 dozen.