Six-Week Muffins - cooking recipe

Ingredients

2 c. boiling water
5 tsp. baking soda
1 c. shortening
2 c. sugar
4 eggs, beaten until fluffy
4 c. All-Bran cereal
2 c. raisins or chopped dates
1 c. chopped nuts
1 qt. buttermilk
5 c. sifted flour, sifted with 1 tsp. salt

Preparation

Mix boiling water and baking soda; allow to cool.
Cream shortening and sugar; add beaten eggs.
Mix with water and soda; then add remaining ingredients and mix in a large bowl.
Store in airtight container in refrigerator until ready to bake.
Spoon into muffin cups or tins without stirring.
Bake at 375\u00b0 for 20 minutes.
Batter will keep in refrigerator for up to 6 weeks.