1 1/4 c. sugar
1/2 c. plus 1 1/2 tbsp. butter
2 eggs
1 c. all-bran cereal
2 c. Bran Buds, soaked in 1 c. boiling water
3 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. buttermilk

Cream sugar and butter. Add remaining ingredients. Mix well. Chill in refrigerator before baking. Fill greased or paper-lined muffin cups 3/4 full.

Bake at 400°F for 16 to 19 minutes. Batter can be frozen or kept tightly covered in refrigerator for up to 6 weeks.