| [1 cup] | 2 cups 100% Bran Buds |
| [1 cup] | 2 cups boiling water |
| Mix and let stand until cool |
| [1 1/4 cups] | 2 1/2 cups sugar |
| [1/2 cup] | 1 cup Crisco |
| [2 eggs] | 4 eggs |
| [1/2 qt] | 1 qt Buttermilk |
| Mix and add to Bran mixture |
| [2 1/2 cups] | 5 cups flour |
| [2 tsp] | 4 tsp baking soda |
| [3/4 tsp] | 1 1/2 tsp salt |
| [2 cups] | 4 cups All Bran |
| Mix all ingredients together and place in gallon container. |
To make smaller batch, follow measurements in brackets.
Mix will keep 3-5 weeks in refrigerator.
To bake: Fill greased muffin tins 1/2 full and bake at 375 for 20 minutes.
