1 cup boiling water
1 cup Bran Buds
1/2 cup canola oil
3/4 cup white sugar
3/4 cup brown sugar
2 eggs, beaten
2 cups buttermilk
1 1/2cups flour
2 1/2 tsp. baking soda
1 1/2 tsp. salt
3 cups Kellogg's Common Sense Oat Bran

In a small bowl, pour boiling water over the Bran Buds. Cool. In a medium bowl combine the flour, soda, and salt. Blend white and brown sugar in a large bowl. Mix in canola oil by hand. Add beaten eggs and buttermilk. Stir by hand until smooth. BEAT in the Bran Buds mixture. By hand, stir in the flour mixture only until blended. Stir in the Common Sense Oat Bran by hand until well blended but not crushed. Fill muffin tins 2/3 full.

Bake at 400°F for 20 minutes. Cupcake mixture can be refrigerated in a tightly covered bowl for up to 6 weeks.