Muffins - cooking recipe

Ingredients

2 c. All-Bran cereal
2 c. shredded wheat cereal
2 c. quick cooking oats
2 c. warm water
1 c. shortening
3 c. sugar
4 eggs
5 c. self-rising flour
1 tsp. baking soda
1 qt. buttermilk

Preparation

Place All-Bran, crushed shredded wheat, oats and warm water in mixing bowl, stirring until smooth.
In another bowl, cream shortening, sugar and eggs.
Beat in the combined flour, soda and salt, alternating with buttermilk.
Add cereal mixture.
Put in a gallon jar and place in the refrigerator.
Use desired amount of mixture as needed to prepare muffins.
Bake at 350\u00b0
for 45 minutes.
Muffin dough keeps well in refrigerator for approximately 1 month.