Muffin Mix - cooking recipe

Ingredients

1 c. shortening
2 c. boiling water
3 tsp. salt
3 c. sugar
4 eggs, beaten
2 c. quick oats
4 c. Raisin Bran
5 c. flour
5 tsp. soda
1 qt. buttermilk or 4 c. sour milk
drained crushed pineapple, shredded coconut, dried fruit, nuts or mini chips (optional; in amounts desired)

Preparation

Melt shortening in boiling water.
Combine all dry ingredients in very large bowl or roasting pan.
Add sour milk, eggs and shortening/water mixture.
Mix thoroughly.
Store in an ice cream pail in the refrigerator.
Keeps up to six weeks.
Makes 50 muffins.