Seven Week Bran Muffins

5 tablespoon baking soda
2 cups boiling water
1 cup shortening
2 cups sugar
4 eggs
1 quart buttermilk
5 cup flour
1 teaspoon salt
4 cups all bran cereal buds
2 cup 40% bran flakes
2 cups chopped dates (optional)
1 cup chopped nuts (optional)
Add baking soda to boiling water. Allow to cool. Set aside.
Cream shortening with sugar until fluffy. Add eggs, beat well. Stir in buttermilk, flour, and salt.
Add water mixture to this, blending well. Mix together cereals, dates and nuts to this mixture.
Drop into greased muffin tins, filling 2/3 full and bake at 375 for 20 minutes.
The remainder of the batter may be stored in tightly covered containers and kept in the refrigerator up to seven weeks. Makes four quarts of batter or 8 dozen muffins.