2 c. seeded Muscat raisins or whole dates, cut into quarters
3 c. Kellogg's all bran
1 c. boiling water

Place Muscat raisins in medium size bowl; add Kellogg's all bran, then pour boiling water over contents. Set aside. (if substituting dates, reserve them until batter is mixed.)

1/2 c. sugar
1/2 c. Wesson corn oil (or vegetable oil)
2 eggs
2 c. buttermilk

In a bowl, beat eggs lightly; add sugar and vegetable oil, mixing well. Add buttermilk, blend.

1 1/2 c. all purpose flour
1/2 tsp. salt
2 1/2 tsp. baking soda

Measure flour after it is sifted. Pour in bowl and add salt and baking soda, mixing thoroughly. Add these dry ingredients to the bowl with eggs, buttermilk, etc., stirring with wire whisk only until blended. Then add soaked Muscat raisins and the Kellogg's all bran. (If substituting dates, at this time, add only the soaked Kellogg's all bran.) Gently blend. After which, if using the dates, they may be added, mixing carefully. Batter will be thick but moist.

Bake 25 minutes at 400 degrees. You may use greased muffin tins or aluminum foil muffin cups. After 5 minutes, turn out of muffin pans to cool. May be stored in Tupperware. (If desired, part of the batter may be stored, tightly covered, in refrigerator for several days.)