Bran Muffins

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.

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Cajun Country -- New Iberia, Louisiana