2 c. course bran
2 c. hot water
1 c. oil
1 c. honey
4 eggs
1 qt. buttermilk
5 c. whole wheat flour
3 tbsp. baking soda
1 lb. dates, chopped
1 1/2 c. raisins
4 c. bran (can add oat bran or same as before)

Mix ingredients together in large bowl and refrigerate overnight; batter will turn dark. Fill muffin pans 3/4 full and bake at 325 degrees for 25 minutes. Will keep in refrigerator up to 6 weeks, so you can make fresh muffins every morning!