Bran Muffins

From Janice W.

2 cups All Bran Cereal
1 cup granola (I use Quaker Natural Granola)
1 cup boiling water
2 cups low fat buttermilk
1 1/2 cups sugar
2 eggs
1/2 cup shortening
2 1/2 cups flour (I use half whole wheat)
2 1/2 teaspoons baking soda
1/2 teaspoons salt

Pour boiling water over cereal. Add buttermilk and sugar. Beat eggs and add to cereal mixture. Add remaining ingredients and mix until blended. Do not over mix. Batter may be stored in covered container in refrigerator for up to 30 days. Bake some not and save some for later!
Bake in lined or greased muffin tins at 400 degrees for 15 minutes.
Makes 2 dozen.