2 c. All Bran cereal
1/2 c. oil
2 tsp. baking soda
2 eggs
1 1/2 c. buttermilk
1 1/2 c. boiling water
2 c. flour
1 tsp. salt
1 c. sugar

Mix cereal and water and set aside to cool. Add oil and set aside. Sift together flour, soda, and salt. Beat 2 eggs and add 1 cup sugar and add to dry ingredients. Stir in 1 1/2 cups buttermilk and the All Bran mixture. May be kept in refrigerator for as long as 7 weeks.

When ready to use, bake in muffin tins at 400 degrees for 15 to 20 minutes. One cup chopped dates and 1/2 cup chopped nuts may be added (optional).

NOTE: If you do not have buttermilk, you may add 1 tablespoon vinegar to 1 cup sweet milk. Let set 5 minutes and use as buttermilk.