5 tsp. baking soda
2 c. boiling water
1 c. oil
1 c. sugar
6 egg whites
4 c. All Bran cereal
2 c. Bran Flakes
5 c. white flour (or part whole wheat)
1 qt. buttermilk

This recipe makes a large amount - the batter can be stored in the refrigerator for up to 4 weeks and the muffins freshly baked when you are ready for them. Mix baking soda and water. Set aside to cool. Cream oil and sugar. Add egg whites and mix well. Combine bran cereals and flours. Add to creamed mixture and stir in buttermilk. Add water and baking soda to mix. Store the batter in a covered container in refrigerator. Preheat oven to 375 degrees. Spoon batter in paper lined muffin tins. Return extra batter to refrigerator. Bake 20-25 minutes. Makes 60 muffins.