1 (15 oz.) box Raisin Bran cereal
3/4 c. firmly packed light brown sugar
3/4 c. firmly packed dark brown sugar
1 1/2 c. white sugar
5 c. flour
5 tsp. baking soda
2 tsp. salt
3 c. nuts, chopped
1 c. dried apricots, chopped
1 c. dried dates, chopped
1 c. butter, melted
4 eggs, beaten
1 qt. buttermilk

In a large bowl, sift together flour, soda and salt. Add sugar, nuts, fruit and cereal. Add beaten eggs, melted butter and buttermilk. Mix well. Spoon into muffin cups. Bake at 400 degrees for 25 minutes. Make as many muffins as you need, freezing the rest. (The prepared batter will also keep in the refrigerator for up to a month.)