2 c. boiling water
2 c. raisins, dates, or chopped dried fruit, etc.
5 tsp. baking soda
1 c. butter
2 c. sugar
1 tsp. salt
5 1/2 c. flour
4 eggs
4 c. All-Bran cereal
2 c. Bran Flakes
1 qt. buttermilk
Nuts; optional

Pour water over raisins, add soda, stir, and set aside to cool. Cream butter and sugar. Add raisins (including water), buttermilk and eggs. Mix well. Add salt, flour, and cereals. Mix well. Store in airtight container in refrigerator overnight.

Makes 4 quarts batter. Will keep in refrigerator 4-6 weeks. Bake only as many as needed at 400 degrees in greased muffin tins 30 minutes. (More or less, depending on size of muffin.)