2 c. boiling water
2 c. raisins or dates
5 tsp. baking soda
1 c. shortening
2 c. sugar
5 1/2 c. sifted flour (reserve 1/2 c. flour to flour nuts)
1 tsp. salt
4 c. all bran cereal
2 c. 40% bran flakes
1 c. nuts
4 eggs
1 qt. buttermilk

Mix together boiling water, raisins or dates and soda and let cool.

Cream together shortening and sugar; set aside.

Beat eggs; add buttermilk and blend. Add sugar and shortening. Fold in raisin mixture. Add all at once to sifted flour and floured nut mixture. Mix until moistened. Cover and store in refrigerator. Makes 4 quarts.

Grease muffin tins. Heat oven to 375 degrees. Take out quantity needed and fill muffin tins 2/3 full. Bake 20 to 25 minutes. When kept in refrigerator, batter will last 6 weeks.