Six Week Bran Muffins

These muffins are called "six week" because the batter will safely keep in the fridge (in a sealed container) for a long time. It makes a big batch, but it won't take you six weeks to use it up, enjoying hot fresh muffins in the morning!

1 1/2 cups chopped dates, raisins, craisins, or golden raisins
5 tsp Baking Soda
2 cups boiling water
1 cup butter
4 eggs
5 cups flour
2 cups sugar
1 quart buttermilk
2 cups 40% bran flakes
2 cups All Bran cereal
1 tsp salt
1 cup walnuts (optional)

In a bowl mix dates or raisins with baking soda. Over this pour 2 cups boiling water and let cool. In a separate bowl, cream butter and sugar. Add eggs, one at a time. Stir in buttermilk alternately with flour and salt add bran flakes and All Bran and stir until moistened. Then, add the baking soda mixture. Stir just until moistened--do not overmix! Put in well greased muffin tins. Bake at 400 degrees for 20 minutes.

Store leftovers in a tight container in refrigerator for up to six weeks.