Refrigerator Muffins - cooking recipe

Ingredients

1/2 c. vegetable shortening
4 c. Raisin Bran cereal
2 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
2 1/2 tsp. baking soda
1 tsp. salt
2 eggs
2 c. buttermilk

Preparation

Put shortening in small saucepan.
Melt over low heat.
Set melted shortening aside.
In large mixing bowl, put cereal, flour, sugar, baking soda and salt.
Stir lightly.
Break eggs into another large bowl.
Add buttermilk and melted shortening.
Beat well.
Pour egg mixture over bran mixture and stir until ingredients are well mixed.
Spoon batter into large container. Cover and refrigerate.
(Batter can be kept in refrigerator several weeks.)