1 c. Kellogg's Bran Buds
1 c. boiling water
1/2 c. butter or shortening
1 1/2 c. sugar
2 eggs, beaten
2 c. buttermilk
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. Kellogg's All Bran

Soak Bran Buds in boiling water. Cream butter and sugar. Add eggs and beat. Mix dry ingredients; add alternately with buttermilk. Add Bran Buds including water. Fill greased muffin tins 1/2 full. Bake at 375 degrees for 25 minutes. Batter will keep 8 weeks in refrigerator.