4 c. all-bran
2 c. boiling water
2 c. sugar
1 c. butter
4 eggs
5 tsp. baking soda
5 c. flour
1 tsp. salt
1 qt. buttermilk
2 c. Bran Buds

In a bowl, cover all-bran with boiling water and let stand for at least 15 minutes.

In a large mixing bowl beat together sugar and butter. Add eggs, one at a time, beating well after each addition. Add all-bran mixture.

Sift together baking soda, salt and flour. Add part of the flour mixture (about 1/3), then half of the buttermilk. Stir. Add another third of the flour mixture; stir, then the remaining buttermilk and the the remaining flour mixture along with the Bran Buds. Stir (do not beat).

Divide batter into 4 wide-mouth quart canning jars and cover tightly.

Batter may be refrigerated for up to 6 weeks. Do not stir down batter when you take out the needed amount for baking a single batch.

Bake in greased muffin pans for 18 to 20 minutes in a preheated 400°F oven.

If individual single-serving silicone muffin cups are used, these muffins may be baked in a regular oven on a tray, or in a microwave for high setting for 2-4 minutes (or until set in center - this will vary with your microwave).

Makes approximately 72 muffins.