1 1/2 c. Kellogg Bran Buds (another 1 1/2 c. later)
1 c. boiling water
2 eggs
1 tsp. salt
1 1/2 c. sugar
1/2 c. oil
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. cinnamon

Add boiling water to Bran Buds; set aside. Combine remaining ingredients, then add soaked Bran Buds plus another 1 1/2 cups dry Bran Buds. Cover tightly and put in refrigerator until needed. Will keep up to 2 weeks. Dip out whenever needed and return to refrigerator. Bake at 400 degrees for 20 minutes. Makes 3 dozen.