1 c. boiling water
2 c. Bran Buds
1 c. whole bran cereal
2 c. buttermilk
1 1/4 c. sugar
1/2 c. shortening
2 eggs
3 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
1 c. raisins (optional)
1/2 c. chopped walnuts (optional)

Pour boiling water over bran cereals; mix well. Cool. Stir in buttermilk. Cream sugar and shortening in mixing bowl until light and fluffy; add eggs and beat well. Combine flour, soda and salt in bowl; blend well. Stir cooled bran mixture into creamed mixture. Add dry ingredients; stir just to moisten (batter will not be smooth).

Store in tightly covered container in refrigerator overnight or until needed. Fill well-greased muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes or until brown.