This recipe was given to me by my friend Kathi, who got it from her mom, Shirley. It makes enough batter to make fresh muffins every day for a week!
3 cups sugar
1 cup Crisco
4 beaten eggs
Cream together the sugar, Crisco and eggs.
2 cups boiling water
1 cup chopped dates
3 tsp baking soda
In medium-sized bowl, pour 2 cups boiling water over dates and baking soda. Let stand for 3 minutes.
4 cups flour
4 cups All-Bran cereal
2 cups Bran Buds
1 tsp salt
1 tsp vanilla
1 quart buttermilk
Mix together and add to creamed mixture; stir, then add date mixture. Mix well. Pour into large covered container for storage in the refrigerator. It will thicken as it stands. To bake, scoop into muffin pan lined with paper muffin liners. Bake at 400 degrees for 12-15 minutes.