Pour 2 cups boiling water over 2 cups Bran Buds. Set aside to cool. In large container, mix 2 1/2 cups sugar and 1 heaping cup shortening. Add 4 beaten eggs, 1 quart buttermilk. Mix well.

Sift 5 cups flour, 5 teaspoons soda, 1 teaspoon salt. Add and stir well. Add 4 cups All-Bran and cooled Bran Buds. Stir well. Store batter in smaller portions, put in refrigerator. Grease muffin tins, fill half full. Bake at 400 degrees about 20 minutes.