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

Sift together first 3 ingredients. Pour boiling water over All-Bran; set aside. Cream together sugar and shortening in 6 quart bowl until light and fluffy. Add eggs; beat well. Blend in buttermilk, Bran Buds, and soaked All-Bran. Add sifted dry ingredients; mix well.

Dough can be stored in refrigerator up to 6 weeks. When needed fill greased muffin tins 2/3 full and bake in preheated 400 degree oven for 20 minutes or until brown. Makes about 5 dozen.