2 c. 100% bran cereal
4 c. All Bran cereal
2 c. boiling water
4 eggs
1 c. salad oil
2 1/2 c. white sugar
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt
1 1/2 c. raisins or dates (opt.)

In medium bowl, put the 6 cups of cereal. Add the boiling water and stir with a fork until moist and set aside.

In large bowl add the next four ingredients in order given. Beat all until blended. Then add dry ingredients until well blended. Stir in the cereal mixture. You may add the raisins or chopped dates at this time. This mixture may be stored in tight container in refrigerator for up to 7 weeks. Bake in well greased muffin cups at 350 degrees for 20 minutes. About one large tablespoon of batter to each cup or measure with an ice cream scoop. (The batter will turn dark after it is stored, but is okay, just stir each time you use a portion.)