Bran Muffins

by Roma and Nancy

1/2 c. vegetable oil

1 1/2 c. sugar

2 eggs

2 c. buttermilk

2 c. All Bran cereal

2 1/2 c. flour

1 1/2 t. salt
2 1/2 t. baking soda

1 c. boiling water

1 c. Bran Buds cereal

Pour boiling water over Bran Buds and set aside to cool.  In another bowl, cream oil, sugar and add eggs.  Beat well.  Add buttermilk and All Bran.  Mix flour, baking soda and salt together and add to All Bran mixture.  Fold in soaked Brand Buds.  Store in covered bowl in refrigerator until ready to bake.  Do NOT stir after setting in refrigerator.  It will keep up to 6 weeks in the refrigerator, so it is easy to dip out just the amount needed whenever you want fresh hot muffins.  Bake 15 minutes at 400ºF in greased muffin tin.