2/3 cup wheat germ
3 cups bran
3 cups all bran cereal
3 cups boiling water
1 cup butter or margarine
2 cups brown sugar
1 cup granulated sugar
1/2 cup molasses
4 eggs
4 cups buttermilk
2 cups raisins or chopped dates
5 cups all-purpose flour
3 tbsp. baking soda
2 tsp. salt

In a bowl, combine wheat germ, bran and all bran cereal. Stir in boiling water; mix and set aside.

In a separate bowl, cream together butter and sugars. Stir in molasses; beat in eggs, one at a time, blending thoroughly after each addition. Pour in buttermilk and blend thoroughly. Add raisins and mix well.

In a separate bowl, sift together flour, baking soda and salt; gradually blend into batter. Add bran mixture, mixing thoroughly. Transfer batter to two 10 cup containers. Cover and refrigerate overnight. (Batter will keep up to 6 weeks refrigerated.)

Fill buttered or paper-lined muffin tins 2/3 full with batter. Bake in 375F oven 25 to 30 minutes or until golden brown.

Makes about 60 muffins.