1 c. All Bran cereal
2 c. dates, chopped
1 c. boiling water

Mix first three ingredients, cool.

2 eggs
2 c. buttermilk
2 3/4 c. flour
1 1/2 tsp. salt
2 tsp. baking soda
2 c. All Bran cereal
1 c. oil
2 c. dark brown sugar

Stir all remaining ingredients into cooled mixture. Refrigerate overnight. Bake in muffin papers (in muffin tins) at 400 degrees for 20 minutes. Batter will keep in refrigerator, in airtight container, for 6 to 8 weeks.