Lion House Refrigerator Bran Muffins

These muffins are wonderful! I don't know if I could follow the recipe to refrigerate up to 6 weeks! So I bake all of them and then freeze them.

Refrigerator Bran Muffins
2 cups boiling water
4 cups bran cereal (Bran Buds or All Bran)
1 pound of dates, pitted and chopped or 2 cups raisins (less if using Raisin Bran) {I leave this out my kids don't like it}
5 cups flour (part whole wheat flour if desired)
1 teaspoon salt
5 teaspoons baking soda (or 1 Tablespoon + 2 teaspoons speedy method for impatient people like me!)
1 cup salad oil (I use canola)
2 cups sugar
4 eggs, beaten
1 quart buttermilk
2 cups Bran flake cereal or Raisin Bran

Pour boiling water over bran cereal and dates. Sift dry ingredients together. Cream oil and sugars, add eggs, hot bran mixture, dry ingredients and buttermilk. Add the 3 ups bran flakes cereal. Mix just enough to combine. Bake in greased and floured muffin tins or line with cupcake papers {cupcake shirts as my boys call them ;-)} at 400 degrees for 15 to 20 minutes. Makes 6 dozen muffins. Batter may be stored in covered container in refrigerator up to 6 weeks. Bake any amount as desired.

**Note: I baked both regular and mini size. Mini's are great hot but after they cool they take on a little rubbery texture. I would recommend the regular size for this recipe.