1 c. All-Bran cereal
1 1/4 c. sugar
1/2 c. shortening
2 eggs
2 c. Kellogg's Bran Buds
3 c. flour
2 1/2 tsp. baking soda
2 c. buttermilk
1 tsp. salt

Pour 1 cup boiling water over 1 cup All-Bran cereal. Set aside. Cream together 1 1/4 cups sugar and 1/2 cup shortening. Beat in 2 eggs; add to sugar and shortening and add Bran Buds.

Add 3 cups flour, soda and salt; add All Bran. Add buttermilk; fill muffin tins (bullened) 2/3 full. Bake at 375 degrees for 15 minutes. Batter may be kept in refrigerator up to 1 month.