2 c. Bran Buds
2 c. boiling water
1 heaping c. Crisco
2 c. sugar
4 eggs
1 qt. buttermilk
5 c. sifted plain flour
5 tsp. baking soda
1 tsp. salt
4 c. All-Bran cereal

In a bowl, soak Bran Buds in boiling water. Cream Crisco with sugar. Add eggs, one at a time. Add buttermilk and Bran Buds mixture. Mix well. Pour into a large mixing bowl. Mix flour, soda and salt. Add to mixture. Fold in All-Bran; mix. Store covered in refrigerator for up to 6 weeks. Bake at 375°F in greased muffin tins 10 minutes. May add seedless raisins and/or chopped nuts for a variety.