1 c. boiling water
1 c. sugar
2 eggs
2 1/2 tsp. baking soda
2 c. buttermilk
3 c. All Bran cereal (divided)
1/2 c. shortening
2 1/2 c. all-purpose flour
1/2 tsp. salt
3/4 c. raisins

Pour boiling water over 1 cup cereal, stir and set aside. Cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk. Stir into cereal and water mixture, add remaining 2 cups cereal and raisins. Cover and store in refrigerator until ready to use, will keep for 5 or 6 weeks. When ready to bake spoon batter into greased muffin tins. Bake at 400 degrees for 20 minutes. Yields: 2 dozen.