1 c. boiling water
1 c. Bran Buds
1/2 c. shortening
1 1/4 c. sugar
2 c. buttermilk
2 beaten eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1/2 tsp. salt
2 c. All Bran

Pour boiling water over Bran Buds. Set to cool. Cream shortening and sugar. Add buttermilk, Bran Buds and eggs. Sift and add flour, sods and salt. Then add All Bran, mix well.

Fill muffin tins 2/3 full. Bake at 400 degrees for 20 minutes or more. Store in refrigerator. Batter can be stored several days in refrigerator. Do not stir before filling pans.