1 c. 100% bran cereal
2 c. All Bran cereal
1 c. water
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. raisins (opt.)

In 4 cup glass measure, boil water. Add cereals and set aside. In large bowl, cream shortening and sugar. Beat in eggs. Add buttermilk (powdered buttermilk reconstituted may be used). Stir in cereal mixture. Sift together dry ingredients. Fold into cereal mixture until well combined. Add raisins, if desired. Store for up to 3 weeks in covered jar in refrigerator. To bake, fill muffin cups half full, using 2 muffin papers for each muffin. Microwave (medium) 3 to 4 minutes, then (high) 45 seconds to 1 minute. Yield: 26 to 30 muffins.