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Long Lasting Muffins

List of Ingredients




Pour 2 Cups boiling WATER over;
2 cups - ALL BRAN
2 cups - SHREDDED WHEAT
3 cups - SUGAR
1 cup - SHORTENING = Let cool

Add :
4 beaten EGGS
1 quart - BUTTERMILK
1 cup - RAISINS
5 1/2 cups FLOUR
2 Tsp. SALT
1/2 Tsp. BAKING POWDER
4 1/2 Tsp. BAKING SODA



Recipe



Batter maybe stored up to one month in Refrigerator. Preheat at 400ºF.

Pour batter into lined muffin pan. Bake 20-25 minutes.

This is a variation on the original 6 Week Muffin recipe. This one has extra ingredients that the 6 Week Muffin recipe doesn't. The idea is the same... Fiber! These would be great trip taking muffins. So often on the road we don't eat as we should. These and a cooler with some cranberry juice or herbal tea would be great morning starters.