Combine the cereals, pouring 1/2 cup hot water over the shredded wheat biscuits (separately) first. Cream together the sugar, eggs, and shortening. Add remaining dry ingredients and the buttermilk. Add to creamed mixture.

Mix well. You can make up the amount of muffins you want at one time, be it one or two, or bake the whole mixture and put muffins in the freezer. Mixture is supposed to keep in fridge for three weeks. Stir it well before using if you keep mixture in fridge.