3 c. whole bran cereal (shreds)
1 c. boiling water
3 eggs, slightly beaten
2 c. buttermilk
1/2 c. corn oil butter (or smooth peanut butter)
2 1/2 c. unbleached flour, or substitute 1/2 c. whole wheat
1 c. raisins, currants, chopped pitted dates or prunes
2 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. granulated sugar
1/2 c. brown sugar

Mix cereal with boiling water in large bowl to moisten evenly. let cool. Cream butter (peanut butter) and sugars, add eggs, buttermilk, fruit and moistened bran cereal, mixing thoroughly each ingredient. Stir together flour, salt, soda and fold gently into bran mixture.

This batter is ready to use, but may be refrigerated in a tightly covered container up to 2 weeks. Stir batter slightly to evenly distribute fruit before using. Spoon batter into buttered muffin cups, fill 2/3 or 3/4 full.

Bake at 425 degrees in a preheated oven for 20 minutes or until tops spring back when lightly touched. Serve hot with date nut cream cheese or fruit compote.