6 Week Muffins - cooking recipe

Ingredients

2 c. boiling water
4 Shredded Wheat
1/2 lb. raisins or dates
4 eggs
2 tsp. salt
3/4 c. salad oil
2 1/2 c. sugar
5 c. flour
5 tsp. baking soda
4 c. all-bran cereal

Preparation

Pour boiling water over shredded wheat and raisins or dates. Stir together the eggs, salt, salad oil and sugar.
Sift together the flour, baking soda and cereal.
Put all together in a large container in refrigerator; it will keep up to 6 weeks.
To bake, just remove the amount you want and refrigerate the rest.
Bake at 350\u00b0 for 20 minutes.