1       cup water
2       cups Bran Buds
1 1/2    cups sugar
1/2    cup vegetable shortening
2       eggs, beaten
2       cups buttermilk
1       cup All Bran
2 1/2    teaspoons soda, dissolved in buttermilk
2 1/2    cups all-purpose flour
2       cups raisins
1       cup chopped pecans

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Assemble all ingredients and utensils. In a bowl, pour water over the Bran Buds. Let set for 1 hour. In large bowl of a mixer, cream sugar and shortening. Add eggs. Add Bran Buds, buttermilk, and All Bran. Mix dry ingredients and add to Bran mixture. Fold in raisins and pecans. Pour into medium-sized muffin tins. Bake in a 375 degree oven for 20 to 25 minutes. Yield: about 3 dozen muffins.

Batter will keep tightly covered for up to 4 weeks.

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From Miss Daisy Celebrates Tennessee