Muffins

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

Directions:
- 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°
- for 45 minutes.
- Muffin dough keeps well in refrigerator for approximately 1 month.