1 c boiling water 1 c 100% bran 1/2 c shortening 1 c brown sugar 2 eggs 1/2 qt buttermilk 2 1/2 c flour 2 1/2 t soda 1/2 t salt 2 c 40% bran flakes 3/4 c dates raisins
Pour boiling water over bran & let stand 15 mins. Cream shortening & sugar; add eggs & buttermilk. Stir in dry ingredients & dates. Fill greased muffin tin 1/2 full. Bake 350 for 20 mins. Batter keeps up to 3 weeks in fridge.
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