1 c. 100% Bran
1 c. boiling water
1 1/2 c. sugar
2 1/2 tsp. baking soda
2 c. buttermilk
2 eggs
1/2 c. butter
2 1/2 c. flour
1/2 tsp. salt
2 c. Bran Buds

Pour boiling water over 100% Bran. Let cool. Cream shortening, sugar, and eggs. Sift flour, soda and salt; add to creamed mixture along with buttermilk and Bran Buds. Add cooled 100% Bran. Mix well.

Store covered in refrigerator up to one month, using as needed but do not stir, just spoon into well greased tins as much as needed each time. Bake at 400 degrees about 20 minutes. 3 dozen muffins.