2 c. natural bran
2 c. boiling water
4 eggs, beaten
1 c. melted butter
3 c. sugar
1 qt. buttermilk
5 c. flour
4 c. bran flakes
5 tsp. baking soda
2 tsp. salt
2 c. raisins or dates

Mix together bran and boiling water. Measure shortening, sugar and beat. Add eggs and water-bran mixture, beat; add bran flakes, salt and soda. Fold in raisins, dates and buttermilk, etc. in any order. Refrigerate overnight. Make up muffins as needed. Bake in a 425 degree oven for 20 minutes.

You may store this mixture in sealed container in your refrigerator for up to 6 weeks and allows you to bake a small amount of fresh muffins each day. This mixture will make several dozen.