Big-Batch Bran Muffins

Don't gasp at the quantity this recipe yields! The virtue of these delicious muffins is that you make the batter once, then dip into it to make batch after batch--or just a few at a time. The batter will keep, covered, in the refrigerator up to 1 month, or baked muffins can be frozen.

Makes 60 servings.

15 ounces all-bran cereal
2 cups raisins
6 pitted dried dates, finely chopped
2 cups boiling water
4 1/2 cups plus 3 tablespoons all-purpose flour
1 tablespoon plus 2 teaspoons baking soda
1 teaspoon salt
2 cups low-fat (1.5%) buttermilk
4 eggs
1/2 cup orange marmalade spreadable fruit
1 1/2 cups unsweetened applesauce
1 cup granulated sugar
1/2 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract

In large bowl, combine cereal, raisins and dates; pour in boiling water and stir until softened. Set aside.

In another large bowl, sift together flour, baking soda and salt; make well in center and set aside.

In food processor or blender, combine 1 cup of the buttermilk, the eggs and spreadable fruit; pur