1/2 C Veg. oil
2 1/2 tsp soda
1/2 tsp. salt
2 C. All Bran
1 C. water
2 eggs, beaten
2 1/2 C. flour
1/2 qt. (2 C) buttermilk
1 C. Bran Buds
Mix Bran Buds and water together. Add remaining ingredients, and fill muffin tins 2/3 full. Bake at 400 for 18-20 minutes. The batter can be stored in the fridge for up to six weeks. This recipe makes about 30 muffins.
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