1 c. boiling water
3 c. Bran Buds (Nabisco in the blue box)
2 c. buttermilk
1 c. sugar
1/4 c. brown sugar
1/2 c. shortening
3 eggs
3 c. flour
2 1/2 tsp. salt
1-2 ripe bananas

Pour water over Bran Buds - mix well and cool. Stir in buttermilk. In another bowl cream sugar, shortening, until fluffy. Add banana. Add eggs, beat well. Stir cooled bran mixture into creamed mixture; add dry ingredients. stir just to moisture (batter will not be smooth). Refrigerate at least overnight. Butter top of muffin pan and fill cups full. Bake 15-20 minutes until brown at 400 degrees. Batter will keep about a week in the refrigerator.