I found the basics for this recipe on another site. But the poster did not include the amount of flour in the list of ingredients. So I went internet surfing looking at muffin recipes and came up with this recipe based upon what I found for bran muffin, cereal muffin and 6 week muffin recipes. These will make 3 dozen jumbo size muffins. Please note that the cereal mixture is really gummy and is very clumpy. It did not stir into the batter well so I mixed with the mixer until the clumps were gone and the cereal mixture was well incorporated. You can also use 1 cup of oil in place of the shortening. These freeze well and you can keep the batter covered in the refrigerator 4 to 6 weeks. (Thus the 6 week muffin, by baking fresh muffins every week.)
I baked for 22 - 24 minutes to get a golden brown.