Buttermilk Bran Muffins

½ C. 100% Bran Flake cereal 1 ¼ C. flour

1 C. All Bran cereal ¼ tsp. salt

½ C. boiling water 1 ¼ tsp. baking soda

¼ C. shortening 1 C. buttermilk

1 egg ½ C. sugar

1 C. raisins

1. Preheat oven to 375°. Prepare muffin tins.

2. Combine cereals and hot water. Let stand.

3. Beat shortening, egg, buttermilk and sugar in a separate bowl.

4. Add softened cereal to the egg mixture and beat to combine.

5. Combine dry ingredients and raisins in the food processor and process until raisins are chopped. Stir with wet mixture ingredients until just mixed.

6. Bake mini muffins 10 to 12 minutes. If making regular sized muffins, bake 18 to 20 minutes. Remove from pan. Cool on rack.

7. The batter can be put in the refrigerator and used for several weeks.