2 c. boiling water
2 c. All Bran cereal
3 c. sugar
1 heaping c. Crisco
4 eggs, beaten
1 tsp. salt
5 tsp. baking soda
5 c. flour
1 qt. buttermilk
4 c. Bran Buds cereal

Soak water and All Bran together. Cream sugar, Crisco, eggs together. Stir in bran and water mixture, add salt, soda and flour. Blend in buttermilk and Bran Buds. If desired may add dates and raisins if desired. Place in covered container and store in refrigerator up to six weeks. Bake in muffin tins for 15 minutes at 400 degrees. Yield: 6 dozen muffins.