1 c. 100% bran
1 c. boiling water
1/2 c. butter
1/2 tsp. salt
1 1/2 c. sugar
2 eggs
2 c. buttermilk
1/4 lb. chopped dates
1/4 lb. raisins (about 1 c.)
1 c. chopped walnuts
2 1/2 c. flour
2 1/2 tsp. baking soda
2 c. 100% bran

Mix 1 cup bran and water; let stand for about 1/2 hour. Cream together butter, salt, sugar and eggs. Add 2 cups of buttermilk and mix. Add dates, raisins and nuts. Add flour, baking soda and 2 cups bran; stir just until blended. Add bran and water mixture. Stir only to blend. Bake at 350 degrees for 20 to 25 minutes. Batter keeps in refrigerator up to 6 weeks. Makes 24 to 30 muffins.