Zucchini Bran Muffins

Basic Recipe:
1 (20-oz.) box of raisin bran cereal
2 cups sugar or Splenda or 1-1/2 cups honey
5 cups all-purpose flour
5 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons salt
4 beaten eggs
1/2 cup vegetable oil
1/2 cup margarine, melted
2 tablespoons vanilla
1 quart buttermilk

Flavor and Fiber Ingredients:
1 pint applesauce
2 cup grated zucchini squash
1 cup raisins, plumped
1 cup chopped pecans
1 cup prunes (microwaved in 1/4 cup water and mash)
1 (8-oz) package chopped dates
2 or 3 bananas, mashed
1 apple, grated
1 cup any kind of jelly, jam or fruit preserves

Directions:
Combine dry ingredients (cereal, sugar, flour, soda, spices, salt, and stir together in an extra-large bowl. Add remaining ingredients from the basic recipe. Then prepare and stir in the flavor and fiber ingredients.

Bake in greased muffin tins at 350° for 20 minutes or until muffin sides are browned. (Lift them slightly with a fork to see.) The muffins freeze well. The batter is said to keep up to six weeks in the refrigerator, though I've never kept it that long.  Just stir well, and bake as needed.

Notes:
This recipe was given to me by Joyce Putty of Hopkinsville, KY.

One of these days, I'm going to try adding a cup of grated carrots to the batter.  Seems to me like it should work fine.