Bran Muffins

• 2-1/4 cups (525 ml) sugar
• 1 cup (225 ml) margerine
• 4 eggs, beaten
• 2 cups (475 ml) 100% Bran
• 2 cups (475 ml) boiling water
• 1 qt. buttermilk
• 5 cups (1175 ml) flour
• 5 tsp (25 ml) soda
• 1 tsp (5 ml) salt
• 4 cups (950 ml) All-bran
• 1/2 lb (.2 kg). chopped dates (opt.)
• nuts or raisins (opt.)

1. Pour boiling water over 100% Bran and set aside.
2. Cream sugar and margarine, add eggs and beat til fluffy.
3. Add buttermilk and 100% Bran mixture (that was set aside).
4. Sift flour, soda and salt and add into the batter.
5. Fold in the All-bran and any other options.
6. Store in refrigerator in a tightly sealed container up to 6 weeks.
7. Spray muffin pans with vegetable spray (i.e.
8. Pam).
9. Bake 15 to 20 minutes at 400 degrees (200 C.).

sugar, margerine, eggs, bran, boiling water, buttermilk, flour, soda, salt, allbran, dates, nuts

Taken from online-cookbook.com/goto/cook/rpage/000A22 (may not work)