Three Week Muffins - cooking recipe

Ingredients

2 c. All-Bran
5 Shredded Wheat biscuits (large)
1/2 boiling water
1 c. shortening
3 c. sugar
4 eggs
5 c. flour
2 tsp. salt
4 1/2 tsp. baking soda
1/2 tsp. baking powder
1 qt. buttermilk

Preparation

Put All-Bran and Shredded Wheat biscuits crumbled in bowl. Pour boiling water over and let set.
Cream shortening with sugar. Add eggs and beat.
Add flour, salt, baking soda and baking powder.
Add buttermilk.
Bake in 400\u00b0 oven for 25 minutes. Batter keeps up to 3 weeks in refrigerator.