This is a recipe from a well-known restaurant which I revised. It now has less than half the sugar, shortening and salt that the original recipe had. I also changed the flour to half whole wheat instead of all white. I use powdered buttermilk and add it with the flour; then I use 5 cups water.

3/4 c. shortening
2 c. sugar
4 eggs
5 tsp. baking soda
1 tbsp. salt
2 1/2 c. flour
2 1/2 c. whole wheat flour
1 qt. buttermilk
1 c. water
1 c. shredded wheat, crushed
1 c. bran cereal
1 c. oatmeal, uncooked

Cream shortening and sugar; add eggs and blend. Sift soda, salt and white flour; stir in whole wheat flour. Add alternately with buttermilk and water to creamed mixture. Blend in cereal. Fill paper lined or well greased muffin cups 2/3 full of batter. Bake at 400 degrees for 25 minutes. Will keep in refrigerator for about 3 weeks in covered plastic container. Makes 4 to 5 dozen. Can add raisins, dates, nuts, blueberries, etc. just before putting in muffin tins. (Be sure to add only to the batter which you will be baking that time.) Recipe can easily be cut in half or quarters.