5 tsp. baking soda
1 qt. buttermilk
5 c. flour (white or 3 c. whole wheat and 2 c. white)
2 1/2 c. sugar
1 (15 oz.) pkg. bran cereal
2 tsp. salt (may cut this in half or even less)
4 eggs, slightly beaten or egg substitute equivalent
1 c. salad oil

Dissolve soda in buttermilk. Mix together remaining dry ingredients. Add eggs, oil, and buttermilk/soda mixture; stir just until mixed. Fill greased muffin pans about 2/3 full. May use paper liners for muffin tins to avoid grease. Bake at 400 degrees for 18-20 minutes. Makes 3 quarts or 42 (2 1/2 inch) muffins.

The muffin batter may be stored, covered, in the refrigerator for up to six weeks.

Although this recipe is converted to be low cholesterol, it is still high in sodium content.