2 c. Kellogg's All Bran
1 c. boiling water
1 1/2 c. sugar
2 eggs
2 1/2 tsp. baking soda
1 c. Bran Buds
2 c. buttermilk
1/2 c. shortening
2 1/2 c. all purpose flour
1/2 tsp. salt

Pour boiling water over bran; add buttermilk. Let stand while you cream shortening and sugar. Beat in eggs, one at a time. Add this mixture to bran mixture. Sift flour, measure, sift again with soda and salt. Stir into batter just to dampen. Do not over mix. Store in refrigerator in covered container until ready to use. Fill muffin tins 2/3 full. Bake at 375 degrees for 15 to 20 minutes or when done to the touch. Use batter in 3 to 4 weeks.