Six Week Bran Muffins

By: Carmen

Ingredients

• 4 cups Bran flake cereal

• 2 cups All bran cereal

• 2 cups Boiling water

• 1 cup Butter

• 1 ½ cups White Sugar

• 1 ½ Br. Sugar- packed

• 4 Eggs

• 4 cups Buttermilk

• ¼ cup molasses

• 5 cups Flour

• 2 tbsp. Baking Soda

• 1 tbsp. Baking Powder

• 1 tsp. Salt

• 2 cups raisins

• 1 cup Dates (Chopped)

Instructions

In a large bowl put cereal and boiling water. Let stand. In mixing bowl, Cream butter and sugars together. Beat in eggs one at a time beating well after each addition. Mix in buttermilk Add molasses. Stir in cereal mixture. In another bowl, put flour, baking powder, salt, and raisins. Mix thoroughly. Add to batter. Stir to combine. Store in refrigerator. It will keep for six weeks. As required, fill greased muffin cups ¾ full. Bake at 400 F for 20-25 minutes. Remove from pan after 5 minutes. Variation: Bran’s may be switched to use 2 cups bran flakes and 4 cups all bran cereal. Or you may use natural bran to replace one cereal.

*Store batter in refrigerator. Bake a fresh batch every day*