Wheat Muffins - cooking recipe

Ingredients

2 c. boiling water
4 wheat muffets (Shredded Wheat)
1/2 lb. raisins
2 1/2 c. sugar
3/4 c. shortening
4 slightly beaten eggs
1 qt. buttermilk
5 tsp. baking soda
5 c. flour
2 tsp. salt
4 c. 40% bran flakes

Preparation

Pour boiling water over muffets and raisins; let cool.
Cream the sugar and shortening and add slightly beaten eggs, buttermilk and baking soda.
Add flour, salt and 40% bran flakes.
Mix well and fold in raisin mixture.
Bake for 20 minutes in greased muffin tins.
Set oven to 400\u00b0.
Dough may be kept in fridge for up to 6 weeks.
Makes 4 to 5 dozen.