1 1/2 c. whole wheat flour
1 c. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. sugar
1 1/2 c. Kellogg's All Bran cereal
1 1/4 to 1 1/3 c. buttermilk
1 egg
1/4 c. vegetable oil
1/2 c. pitted dates
1/2 c. English walnuts

Line muffin tins with aluminum foil baking cups. Chop walnuts and dates together in food processor or blender.

Mix well the flour, baking powder, baking soda, salt, and sugar. (I sift them together, but am sure to add the residue bran of the flour, left in the sifter.) Set aside.

Measure All Bran and milk into mixing bowl. Stir to combine. Let stand 1 or 2 minutes or until cereal is softened. Add egg and shortening. Beat well. Stir in dates and walnuts. Add flour mixture to cereal mixture, stirring only until combined. Fill muffin cups.

Bake in oven at 400 degrees about 25 minutes or until golden brown.

Note: I double this recipe and freeze in heavy plastic bags and use as needed. Warm in toaster oven or microwave. I also mix the dry ingredients and chop the dates and nuts at night. Next morning, I combine the rest of the ingredients and add the dry and bake for breakfast.