Bran Muffins

Breakfast

2 cups Boiling Water

6 cups Bran Cereal

1 cup Butter

2-1/2 cups Sugar

4 Eggs

1 qt Butter Milk

5 cups Flour

5 tsp Baking Soda

1 tsp Salt

2 cups Figs / Dates

*** Pour boiling water over 2 cups bran cereal; let stand. Cream butter, sugar and eggs. Blend in bran mixture and buttermilk. Stir flour with baking soda and salt; add to creamed mixture with remaining bran. Stir in figs / dates. Pour into air-tight container. Refrigerate for 12 hours before using. May keep up to 6 weeks in refrigerator. To bake: place in greased muffin tins and bake @ 400F for 15-20 min.

Yield: 6 Dozen Muffins.