2 c. boiling water
4 muffins (Quaker shredded wheat)
1/2 lb. raisins
2 1/2 c. sugar
2 tsp. salt
4 slightly beaten eggs
1 qt. buttermilk
5 tsp. baking soda
4 c. 40% Bran flakes
5 c. white flour

Will keep for 6 weeks in refrigerator.

Pour boiling water over raisins and muffins (let cool). Cream sugar, salt and eggs. Mix with above. Use large bowl and mix buttermilk and soda (buttermilk will overflow) mix all above together. Mix in all dry ingredients. Will keep up to 6 weeks when stored in refrigerator. Put in greased muffin tins (350 degree oven) that has been preheated. Bake for about 15 to 20 minutes.