1/2 of 15 oz. pkg. Raisin Bran cereal
2 1/2 c. flour
1 tbsp. baking soda
1 tsp. salt
1 1/2 to 2 c. sugar
2 beaten eggs
1/2 c. solid shortening
2 c. buttermilk

Combine dry ingredients. In a second large bowl, mix eggs, shortening, and buttermilk. Add dry ingredients gradually and mix well. Fill greased muffin tins or paper lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes. NOTE: Batter may be refrigerated in a covered container for 4 to 5 weeks and used as desired.

Makes 2 1/2 dozen muffins.