Pail Full Of Muffins

6 dozen muffins

The batter may be kept 6 weeks covered in the refrigerator. Prepare recipe the day BEFORE baking.

2 cups all bran cereal     500 ml 2 cups boiling water     500 ml               1 cup butter or margarine 8 ounces 225 grams 3 cups white sugar (castor) 21 ounces 600 grams 3 Tbs brown sugar     45 ml 4 large eggs                       1 quart buttermilk 32 fl ounces 1 liter               1 Tbs salt     15 ml 5 cups flour 25 ounces 700 grams 3 Tbs baking soda     45 ml 4 cups bran flakes 8 ounces 225 grams 2 cups raisins or chopped dates     500 ml

Pour boiling water over all bran & let stand.
In very large bowl, cream butter, sugars & eggs.
Add buttermilk & then bran mixture. Mix well.
Premix flour, baking soda & salt in a separate bowl, then add to above mixture.
Mix well. Add bran flakes & fold in until just combined.
Add raisins or dates.

Chill 1 day before baking.

Spoon into pans & bake at 375°F [185°C] for 15-20 minutes.

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