Bran Muffins

(from my mom)

2 cups boiling water
4 cups All-Bran cereal
3 cups sugar
1 ¼ cups butter
4 eggs
5 cups sugar
1 teaspoon salt
5 teaspoons baking soda
2 cups Bran Buds
1 quart buttermilk

Pour boiling water over All-Bran; set aside. Cream sugar and butter. Beat in eggs and buttermilk. Stir in gently flour, salt, soda, Bran Buds and water-bran mixture. Store in covered glass jar or container and keep refrigerated up to six weeks. Do not stir before putting in muffin pans. Add currants, raisins or nuts when mixing ingredients. Bake at 415 degrees for 20-25 minutes.