Ingredients
2 c. water
5 tsp. baking soda
1 c. shortening
4 eggs
5 c. flour
1 qt. buttermilk
2 c. chopped dates
4 c. Kellogg's All Bran cereal
2 c. 40% Bran Flakes or raisins
2 c. sugar
1 Tbsp. salt
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Bring water to a boil and add baking soda; let cool. Cream shortening and sugar. Add water and soda mixture. Add eggs, buttermilk and flour. In a large bowl, mix dates, nuts and cereal. Add all ingredients together. Makes 5 quarts. Store in tight container in refrigerator. Spoon into well-greased muffin tins without stirring. Bake at 375° for 20 minutes. These will keep 6 weeks according to the recipe. (Mine never did last that long. We ate them first.)
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Reusable silicone liners — no paper waste, non-stick, easy release