5 tsp. baking soda
1 c. butter
2 c. sugar
4 eggs
4 c. All-Bran cereal
2 c. 40% Bran Flakes
5 c. flour
1 qt. buttermilk

Dissolve baking soda in 2 cups boiling water. Set aside to cool. Using electric mixer, cream the butter and sugar and beat in the eggs. Remove bowl from mixer and stir by hand, the remaining ingredients, but not the soda. Finally, stir in the soda water.

Keep batter in refrigerator for up to 6 weeks.

Bake as many as desired in greased muffin tins in a 375 degree oven for 30 minutes.