Source:

Peggy

Serves/Makes:4 dozen or more

Ingredients

• 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.)

Preparation

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

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