2 c. boiling water
5 tsp. baking soda
1 c. melted shortening or corn oil
1 1/2 c. sugar
1 tsp. salt
4 beaten eggs
2 1/2 c. wheat flour
2 1/2 c. white flour
2 c. All Bran
2 c. wheat germ
2 c. 40% Bran Flakes
2 1/2 c. Raisins and Dates
1 qt. buttermilk

Boil water. Add baking soda, then corn oil. Cool a short time. Add sugar and eggs. Then add flour and rest of dry ingredients. Add buttermilk and mix until moistened. Bake in muffin tins at 375 degrees 18-20 minutes.

Makes a very large bowl of batter. It will keep in a tightly covered contained for up to 6 weeks in refrigerator. Make muffins as you need them.