2 c. bran buds
4 regular size shredded wheat biscuits, broken
1/2 c. boiling water
1 c. vegetable oil
3 eggs
5 c. flour
1 1/2 tbsp. baking soda
1/2 tsp. salt
1 qt. buttermilk
1 c. chopped dates
1 c. raisins

Preheat oven to 350 degrees. Grease muffin cups. Combine bran and shredded wheat with boiling water. Mix together oil and eggs and add to bran mixture. Combine dry ingredients and add alternately with buttermilk to shredded wheat mixture. Fold in dates and raisins. Fill muffin cups 3/4 full and bake about 25 minutes. Refrigerate batter not used right away. Batter will keep 4 weeks. Makes 4-5 dozen muffins.