2 c. boiling water
2 c. 100% Bran Buds
1 c. butter
5 c. flour
4 c. bran flakes
2 c. sugar
4 eggs
1 qt. Buttermilk
1 tbsp. salt
5 tsp. baking soda

Pour boiling water over 100% Bran Buds, set aside and cool. Cream butter and sugar together, add eggs and mix well. Stir in alternately the buttermilk and dry ingredients. Stir in water and bran mixture. Raisins may be added if desired. Bake in a greased muffin pan filled to 1/2 full. Bake at 350 degrees for 20 to 30 minutes or in microwave in paper lined custard cups. 6 muffins on high for 2 1/2 to 4 minutes. Rotate. Batter will keep for 30 days in refrigerator.