Six Week Muffins

2 cups boiling water

1 cup shortening

2 cups sugar

1tbsp salt

1 cup chopped nuts

2 cups dates and raisins

5 tsp baking soda

4 beaten eggs

5 cups sifted flour

4 cups all bran cereal

2 cups bran flakes

1qt buttermilk

Mix water and baking soda first, let cool.  Cream shortening, sugar, and eggs until fluffy.  Add all other ingredients together.  Mix in a large 10 quart bowl.  Store in the fridge for up to 6 weeks.  When ready to bake, place mix in greased muffin tins and bake at 400*F for 20 minutes.

You can freeze for up to 3 months.