2 c. boiling water
2 c. Kellogg's Bran Buds
1 heaping c. shortening
4 eggs
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt
4 c. Kellogg's All Bran
1 c. raisins

Combine boiling water and Bran Buds and let stand. Combine shortening and eggs, adding one egg at a time, beating well. Add remaining 5 ingredients. Add Bran Bud mixture. Add raisins. Store in covered container in refrigerator. Don't stir when taking out of container. Use 1/4 cup batter for each muffin. Bake at 400 degrees for 20-25 minutes in paper-lined cups. Makes 64 muffins. Keeps 7 weeks. 3-D exchanges: 1 bread, 1 fat each.