2 cups all-bran and shredded wheat (in the bales is best)
2 cups boiling water
1 cup vegetable oil
3 cups sugar (or sugar substitute)
4 eggs
4 cups buttermilk
2 tsp. salt
5 cups flour
4 1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup dates or 2 cups raisins

Pour boiling water over cereal - stir until all moist then let cool. Dump in all remaining ingredients and refrigerate.

When fresh muffins are desired, bake at 375°F for 15 minutes in small muffin tins.

You can also half this recipe. Batter mix will keep for 1 to 2 weeks in refrigerator. However it's never actually lasted that long with my family!

Submitted by: Keri A. York