All-Bran Muffins

Soak:
1 cup All-Bran cereal in 1 cup boiling water

Cream:
1/2 cup shortening
1 1/2 cups sugar
2 eggs (egg substitute: 2 TBSP flaxseed meal with 6 TBSP water)

Add:
1 cup raisins
2 cups milk (or water for a milk allergy)
2 1/2 cups flour
2 1/2 tsp baking soda
1/2 tsp salt
soaked All-Bran with water
2 cups All-Bran cereal

Mix well. Bake in 375 degree oven for 15-20 minutes. Can refrigerate muffin mix for up to 2 weeks.