Six Week Muffins

Six Week Muffins

2 cups boiling water

5 tea. soda

1 cup shortening

2 cups sugar

4 eggs

1 quart butter milk 

5 cups flour

1 Tlb salt

4 cups All-Bran

2 cups 40% Bran Flakes

2 cups chopped dates

1 cup chopped nuts

Add soda to boiling water and let cool. Cream shortening and add the sugar. Add eggs one at a time. Stir in buttermilk, flour and salt. Add water and soda to buttermilk mixture. 

Mix All-Bran, Bran Flakes, dates and nuts in a large bowl. Add the buttermilk mixture. Store in covered container in refrigerator. Spoon into well greased muffin tins without stirring and bake at 375˚. For 20 minutes. Will store for six weeks in the refrigerator.