5 c. sifted flour
5 tsp. baking soda
2 tsp. salt
2 c. boiling water
2 c. All Bran
2 c. sugar
1 c. shortening
4 eggs, well beaten
1 qt. buttermilk
4 c. Bran Buds

Sift together flour, baking soda and salt. Pour boiling water over All Bran; set aside. Cream together sugar and shortening in a 6 quart bowl until light and fluffy. Add eggs and beat well.

Blend in buttermilk, Bran Buds and soaked All Bran. Add sifted dry ingredients and mix well. Batter can be stored in refrigerator up to 6 weeks. As needed, fill greased or paper-lined muffin tins 2/3 full. Bake at 400 degrees for 20 minutes or until brown.