Buttermilk Bran Muffins - cooking recipe

Ingredients

4 large shredded wheat
2 c. raisin bran
1 c. All-Bran
1/2 c. hot water
5 c. flour
5 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. salad oil
3 c. brown sugar
4 eggs
1 qt. buttermilk

Preparation

Combine shredded wheat, raisin bran, All-Bran and hot water. Let stand; set aside.
Sift together flour, baking soda, baking powder and salt.
Cream together salad oil and brown sugar.
Add eggs and beat in mixture.
Add flour and buttermilk.
May store in covered container in refrigerator up to 6 weeks.
Fill muffin pans 3/4 full.
Bake at 375\u00b0 for 15 to 18 minutes.
Yield:
4 dozen.