1 c. raisins
1 c. chopped dates
5 tsp. baking soda
2 c. boiling water
1 c. shortening (1/2 butter - 1/2 oil)
2 c. sugar
4 beaten eggs
1 qt. buttermilk
1 tbsp. salt
5 c. flour
4 c. 100% bran buds
2 c. 40% bran flakes

Put raisins, chopped dates and soda in largest available mixing bowl. Add boiling water and let cool slightly. Add remaining ingredients and mix well with a large spoon. This recipe yields (54) muffins.

(Note: A covered mixture can be refrigerated for 2 weeks and baked as needed.)

BROWN SUGAR GLAZE:

1/4 c. butter
6 tbsp. brown sugar
6 tbsp. sugar
2 tbsp. honey
1 tbsp. water

Cream butter. Gradually beat in sugars. Blend in honey and water. Whip until fluffy.

Place 1 teaspoon of Brown Sugar Glaze into each muffin cup. Coat liberally and evenly. Add batter until muffin cup is 3/4 full.

Bake at 375 degrees Fahrenheit for 20 to 25 minutes.

Remove from oven. Invert on wire cooling rack with wax paper or equivalent underneath.