Jan's Everlasting Bran Muffins

Ingredients:

4 large pillows of Shredded Wheat
4 cups Raisin Bran
1/2 cup vegetable shortening
1/2 cup applesauce
1 1/2 cup Splenda
4 eggs
5 cups whole wheat flour
1/2 teaspoon baking powder
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Directions:

1. Place shredded wheat and raisin bran in bowl and crush. Pour in 1/2 cup boiling water and stir until mixed. Set aside.

2. Cream shortening and applesauce with Splenda. Beat in eggs, one at a time. Add cereal and stir gently by hand.

3. Sift together flour, baking powder, baking soda and salt. Add this mixture alternately with buttermilk to creamed mixture and stir lightly by hand.

4. Store covered in refrigerator overnight.

5. Spoon batter into greased muffin cups (or muffin papers). Bake at 375°.

NOTE:
Batter will keep for up to 6 weeks in the refrigerator if in a sealed container.
Still working on making this even healthier.