Unknownchef86's Six Week Bran Muffins

This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.

• Ready In: 30 mins
• Serves: 66

Ingredients

• 5  teaspoons baking soda
• 2  cups boiling water
• 1  cup shortening
• 2  cups sugar
• 4  eggs
• 1  quart buttermilk
• 5  cups flour
• 1  tablespoon salt
• 2  cups  40%  natural bran (or equivalent bran-flake cereal)
• 4  cups  all-bran cereal
• 2  cups  chopped walnuts
• 2  cups  chopped dates

Directions

1. Add soda to water; let cool.
2. Cream shortening and sugar in large mixing bowl.
3. Add eggs, blend well.
4. Stir in buttermilk, flour and salt.
5. Add soda-water.
6. Combine remaining ingredients in large (at least ten quarts) bowl.
7. Stir liquid into dry ingredients til blended.
8. Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
9. Fill muffin pans 2/3 full.
10. Bake 20-25 minutes in 400 oven.
11. Store remaining batter in refrigerator in a covered container.
12. Keeps up to 6 weeks.