REFRIGERATOR STYLE BRAN MUFFINS

2 cups boiling water
2 cups 10% all bran cereal- or pure wheat bran
1 cup butter or margarine
3 cups sugar
4 eggs
4 cups buttermilk
5 cups flour(use some whole wheat)
3 Tbsp. baking soda
1 Tbsp salt
4 cups brans flakes cereal
2 cops raisins or cut dates

1. Pour boiling water over the bran and let cool.
2. Cream butter or margarine, with sugar, and flour, and eggs.
3. Add the cooled bran mixture and buttermilk
4. Combine the flour, baking soda, salt, bran flake cereal and raisins or dates
5. add to the wet ingredients and stir well.
6. Place in a container that can be tightly covered, (a plastic ice cream pail works will for this purpose), cover and place in fridge for at least 24 hours before using.  

To bake, place paper baking cups in a muffin tin and fill 3/4 full. Bake in a 400F oven for 12-15 minutes.
Bake only as many muffins as you require and put the batter back into the fridge after using. This batter will keep up to 3 weeks.