2 c. boiling water
6 c. whole grain cereal
3 c. sugar
1 c. shortening
3 c. ground raisins
1 qt. buttermilk
4 eggs
5 c. sifted flour
1 tsp. salt
5 tsp. baking soda

Pour boiling water over 2 cups cereal; set aside. Cream sugar, shortening, raisins, buttermilk and eggs together. Fold flour, salt, soda and remaining cereal into creamed mixture. Add soaked cereal to batter; mix only until dry ingredients are moistened. Store in refrigerator.

Do not stir when ready to use. Spoon into greased muffin tins, filling cups 2/3 full. Bake at 400 degrees for 20 minutes. Will keep in refrigerator for 5 to 6 weeks.

Yield: About 1 gallon of batter.