1 c. Kellogg's All Bran
1 c. boiling water
1 1/4 c. sugar
1/2 c. butter
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1 1/4 tsp. salt
2 c. all bran

Combine 1 cup all bran and water. Set aside. Cream sugar, butter and eggs; beat well. Add remaining ingredients and set aside mixture. Mix. Refrigerate at least overnight before using. Bake 375 degrees 20 minutes. Keeps 6 weeks in refrigerator. Do not re-mix, just spoon into muffin pan.