In another bowl sift together the flours, baking soda; then stir this into the bran batter until well mixed. Store in refrigerator in a covered container and use as needed; batter will keep 6 weeks.

TO FREEZE: Bake the muffins; allow to cool thoroughly. Freeze muffins in plastic bags.

TO BAKE 1 OR 2 MUFFINS: Spoon batter into small glass Pyrex custard cups, or metal egg-poaching cups (which have been sprayed with cooking spray). Bake in toaster oven at 375 degrees for 20-25 minutes, until browned.