2 c. boiling water
6 c. All Bran
1 qt. buttermilk
2 c. sugar
1 c. butter
4 eggs
3 c. cracked wheat flour
1 c. whole wheat flour
1 c. white flour
5 tsp. baking soda
2 tsp. salt
1 c. wheat germ
1 tbsp. cinnamon, heaping
1/2 box raisins
1 pkg. dried apricots, chopped
1 1/2 sm. pkg. slivered almonds

Pour boiling water over All Bran. Mix well and cool by adding buttermilk. Cream sugar and butter and add eggs. Stir in cooled bran mixture and add flour, soda and salt.

Add all remaining ingredients and mix well. Cover and keep in refrigerator up to several weeks or fill paper lined muffin tins 1/2 to 2/3 full. Bake 20 to 25 minutes at 400 degrees. Enjoy!

Makes about 6 dozen.

(Cooper & Pilgrim Lane)