1 (15 oz.) pkg. Raisin Bran cereal
4 eggs, beaten
1 qt. buttermilk
1 c. liquid shortening
5 c. flour
5 tsp. baking soda
2 tsp. salt
3 c. sugar
1 c. raisins, plumped in boiling water 5 minutes and drained
1 c. chopped walnuts (optional)

Mix wet ingredients, then add dry ones. Use a large soup kettle or old fashioned bread mixing bowl, so as to have enough room to stir all the ingredients. Fill muffin papers 2/3 full. Bake at 350 degrees 20-25 minutes.

Batter can be stored in refrigerator and used as wanted for as long as six weeks. Muffins can be frozen in Ziploc bags and removed one at a time, place in microwave 30 seconds on high.