Christmas Muffins

I know what your thinking- "Why is she posting about Christmas Muffins in September?".  We call these Christmas Muffins in my family because this is what my husband's family ate on Christmas morning but these are too good to make only once during the whole year.  They are moist, delicious and very healthy.  My kids gobble them up, even my daughter who hates raisins doesn't seem to even notice the dates.  A lot of people call these six week bran muffins because the batter stays good in your refrigerator for six weeks.  You can also freeze the muffins.  This is a great recipe for moms like me who want to feed their kids a hot breakfast in the morning but really, really like their sleep. 

2 C. Boiling Water
5 tsp. Baking Soda
Combine these two ingredients and let cool while you make the rest of the batter.

1 C. Butter
2 C. Sugar
4 eggs
5 C. Flour
1 tsp. salt
6 C. Bran Flakes
2 C. Chopped Dates
1 C. Chopped Nuts (optional)
1 Quart Buttermilk

Use your largest mixing bowl because this makes A LOT of batter.  Cream butter and sugar together.  Add eggs then add flour and salt.  Add Bran Flakes, Dates, Buttermilk and Baking Soda mixture and mix well.  Fill muffin cups 2/3 full.  Bake at 350 degrees for 15-20 minutes.  Store remaining batter in the refrigerator for up to six weeks.