1 1/2 c. sugar
1/2 c. solid shortening
2 eggs
2 1/2 c. unsifted flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. boiling water
1 c. "100%" bran ready to eat cereal
3/4 c. seedless raisins
2 c. "All-Bran" ready to eat cereal

Thoroughly cream together sugar and shortening. Add eggs, one at a time, mixing well after each addition. Add flour, soda, salt and buttermilk, mixing until smooth.

Meanwhile, pour boiling water over "100% bran"; let stand until cereal has absorbed water and has cooled slightly. Blend this mixture into batter. Add raisins and "All Bran", mixing thoroughly.

Refrigerate batter, covered - may be kept up to five weeks. When ready to use, dip batter from container (without stirring) into greased muffin tins. Bake in oven preheated to 400 degrees about 20 minutes or until done. Makes 3 1/2 to 4 dozen. Recipe may be doubled if desired.