Busy Day Bran Muffins

• 2 cups Boiling Water
• 5 teaspoons Baking Soda
• 1 cup Vegetable Shortening
• 2 cups Sugar
• 4 whole Eggs
• 1 quart Buttermilk
• 5 cups Flour
• 1 teaspoon Salt
• 4 cups All Bran Cereal
• 2 cups Bran Flakes
• 1 cup Chopped Pecans (optional)
• 2 cups Chopped Dates (optional)

1. Add baking soda to boiling water and let cool. Cream shortening and sugar. Add eggs. Stir in buttermilk. Stir in flour that has been sifted with salt. Add water/baking soda mixture.
2. In a large bowl, stir together All Bran, Bran Flakes, dates and pecans. Pour buttermilk mixture over the bran mixture and stir lightly. Cover tightly and refrigerate for a minimum of 12 hours. Be sure not to stir again. Batter keeps in the refrigerator for approximately 4 weeks.
3. To bake: Preheat oven to 375 degrees. Drop by spoonfuls into a greased muffin tin. Bake at 375 degrees for 20 minutes.

boiling water, baking soda, vegetable shortening, sugar, eggs, buttermilk, flour, salt, cereal, bran flakes, pecans, dates

Taken from tastykitchen.com/recipes/breads/busy-day-bran-muffins/ (may not work)