These keep in refrigerator up to 6 weeks. Bake fresh each time - delicious!

5 tsp. baking soda
2 c. boiling water
1 c. shortening
2 c. sugar
4 eggs
1 qt. buttermilk
5 c. flour
1 tbsp. salt
4 c. All Bran cereal
2 c. 40% Bran Flakes
2 c. chopped dates or raisins
1 c. chopped nuts

Add soda to boiling water and let cool. Cream shortening and sugar in large mixing bowl. Add egg - blend well. Stir in buttermilk, flour and salt. Add soda water.

Combine remaining dry ingredients in large container (at least 10 quarts). Stir liquid into dry ingredients until blended. Fill muffin pans 2/3 full.

Bake at 350 degrees for 20-25 minutes. Keep remaining batter in airtight container. Good for 6 weeks. Yield: 72 muffins.