5 tsp. baking soda
1 c. shortening
4 eggs
4 c. flour
4 c. All Bran cereal
2 c. chopped dates
2 c. boiling water
2 c. sugar
1 qt. buttermilk
1 tsp. salt
2 c. 40% Bran flakes

Add soda to boiling water and cool. Cream shortening and sugar; then add eggs and baking soda mixture. Add remaining ingredients and mix well. Spoon batter into greased muffin tins and bake at 375 degrees for 25 minutes.

Remaining batter may be kept for 6 weeks in refrigerator. Keep batter in a tight container in the refrigerator, but do not stir batter again after refrigerating. Yields: 5 dozen muffins.