Six Week Bran Muffins - cooking recipe

Ingredients

4 Shredded Wheat biscuits
1/2 lb. raisins
3/4 c. oleo
2 1/2 c. sugar
4 c. All-Bran
4 eggs
5 c. flour
2 tsp. baking soda
1 qt. buttermilk
2 tsp. cinnamon

Preparation

Pour 2 cups boiling water over Shredded Wheat and raisins. Let stand until cool. Cream the oleo and sugar. Add Shredded Wheat, raisins and egg.
Mix well.
Slowly sift flour (with baking soda added). Alternate with buttermilk, add to mix.
Add All-Bran mixed with cinnamon.
Mix and store in refrigerator. Do not mix after batter is stored.
Spoon as needed into greased muffin pans. Bake at 425\u00b0 for 25 minutes or until done. Batter improves with age. Can be kept 6 weeks.
Serve with cream cheese or butter.