BAPTIST MUFFINS

2 cups Grape-Nuts
2 cups Shredded Wheat
3/4 cup hot water
5 cups flour
4 1/2 tsp. baking soda
2 tsp. salt
1/2 tsp. baking powder
3 cups sugar
1 cup oil
4 eggs
1 quart buttermilk
1 cup chopped dates
1/2 cup raisins

Mix together Grape-Nuts, Shredded Wheat and hot water and cool.

In separate bowl, mix together flour, baking soda, salt, and baking powder.

In large bowl, cream sugar, oil and eggs. Mix in cereal and oil mixture.

Alternately add flour mixture and 1 quart buttermilk to the creamed mixture. Stir in dates and raisins.

Bake for 15 to 20 minutes in greased muffin tins at 400 degrees F.

TO MAKE AHEAD:
Batter keeps up to 6 weeks in refrigerator.

Makes 4 to 5 dozen muffins