Date Bran Muffins

Nancy Packer

Pour 2 cups boiling water over 2 cups chopped dates.
Let cool to lukewarm.
Add 5 teaspoons baking soda.

Cream:
1 c. margarine
2 c. sugar
4 eggs

Add date mixture, then add:
1 qt. buttermilk
4 c. All-Bran
2 c. Bran Flakes
1 tsp. salt
5 c. flour

Mix thoroughly. Cover and put in the fridge. These will keep
6 weeks in the fridge. They actually get better.

Do not stir after once mixed. Use as needed.
Fill muffin tins to 2/3 full and bake at 400 for 20 min.

Variation:
Caramel Pecan Bran Muffins
Melt 2 T. butter; stir in 1/2 cup brown sugar, 2 T. corn
syrup, and 1/2 c. chopped pecans. Place about 1 teaspoon
in the bottom of each greased muffin cup. Spoon muffin mixture on top.
Remove from pan immediately after taking them from the oven.
(Run a knife around the edge for easier removal). Print Recipe