1 c. bran buds
1 c. boiling water
1/2 c. butter
1 1/2 c. sugar
1/2 tsp. salt
2 tsp. baking soda
2 c. buttermilk
2 eggs
2 c. bran flakes
2 1/2 c. flour

Combine boiling water and bran buds; set aside. Cream butter and sugar; add eggs. Mix buttermilk and soda; add buttermilk mixture alternately with dry ingredients to creamed mixture. Add bran flakes and bran buds last. Bake at 400 degrees for 20 minutes. Batter may be stored in refrigerator for later use. Muffins freeze well after being baked also.