2 1/2 tsp. baking soda
1 c. boiling water
1/2 c. oil
1/2 c. sugar
3 egg whites
2 c. All Bran cereal
1 c. Bran Flakes
2 1/2 c. white or part whole wheat flour
2 c. buttermilk

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; mix. Store the batter in a covered container in refrigerator. Can be stored up to 4 weeks.

When ready to bake, preheat oven to 375 degrees and spoon batter into lightly oiled or paper lined muffin tins. Bake muffins for 20-25 minutes. Makes 30 muffins.