1 1/2 c. sugar
2 eggs
2 c. All Bran Buds
1/2 tsp. salt
1 c. All Bran raisins, dates
1/2 c. shortening
1 pt. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1 c. boiling water

Pour water on Bran and let stand. Cream shortening and sugar, add beaten eggs, buttermilk, and Bran Buds. Sift flour, salt, soda, and add to above. Line muffin pans with paper liners and fill 2/3's full with batter. Bake at 400 degrees for 20 minutes (batter will keep in refrigerator for 6 weeks.)