5 c. whole wheat flour
1 tsp. salt
4 c. all bran
2 c. 40% bran flakes
2 c. chopped dates
1 1/2 c. chopped nuts
5 tsp. baking soda
2 c. boiling water
2 c. raisins
2 c. brown sugar, well packed
1 c. shortening
4 eggs
5 c. buttermilk
Granola (opt.)
Wheat germ (opt.)

Sift flour and salt; add bran and flakes, chopped dates and chopped nuts; set aside.

Dissolve baking soda in boiling water; add raisins.

Cream brown sugar and shortening. Stir in eggs, one at a time, beating well after each addition. Add buttermilk and boiling water mixture. Stir in bran mixture, blending until combined. Lightly cover and refrigerate at least 12 hours.

Spoon into greased muffin cups (two thirds full) and bake at 375 degrees for 20 minutes or until done. Serve piping hot or at room temperature. Batter can be refrigerated for up to 6 weeks.