Pail Full of Muffins

2 c All bran cereal
2 c Boiling water
1 c Butter or margarine
3 c White sugar
3 tb Brown sugar
4 Eggs
1 qt Buttermilk
1 tb Salt
5 c Flour
3 tb Baking soda
4 c Bran flakes (8 oz)
2 c Raisins or chopped dates

This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered in the refrigerator. Prepare recipe the day BEFORE baking.

Pour boiling water over all bran & let stand. In very large bowl (or bath tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add bran flakes & fold in until just combined. Add raisins or dates. Chill 1 day before baking. Spoon into pans & bake at 375 degrees F for 15-20 mins.

CHILL 1 DAY

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