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

Cream together sugar and shortening. Add eggs. Pour 1 cup boiling water onto 1 cup Bran Buds, then add it to the sugar, shortening, egg mixture. Add 2 cups buttermilk. Set aside.

Combine flour, baking soda and salt, then add 2 cups All Bran. Fold dry mixture into the shortening mixture above. Raisins may be added when baked.

Bake at 400 degrees for 15 to 20 minutes in greased muffin tins. Makes 3 dozen. Best of all - this batter will keep covered in refrigerator for 3 to 4 weeks.