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

Nuts and raisins can be added before baking if desired.

Pour 1 cup boiling water over 2 cups All Bran Buds. Let stand until cool. Cream 1 1/2 cups sugar and 1/2 cup shortening. Add 2 eggs. Sift 2 1/2 cups flour with 2 1/2 teaspoons baking soda and 1/2 teaspoon salt. Add alternately with 2 cups of buttermilk. Then add bran and water mixture and 1 cup 100% Raisin Bran Cereal; mix well.

This may be stored in covered container in refrigerator up to 6 weeks. Bake at 350 degrees for 25 minutes. Paper fillers in muffin pan filled 1/2 full or more depending on size wanted. Leftover buttermilk can be frozen, but shake well before using.