Ingredients: 3 cups unprocessed wheat bran 1 cups brown sugar 2-1/2 cups plain flour 2-1/2 teaspoon baking soda 1 teaspoon salt 1/2 cups lowfat margarine 1 pint non-fat buttermilk 2 eggs, beaten 1 cups boiling water

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Combine 1 cup wheat bran and 1 cup boiling water; stir and let steep. In separate bowl, cream margarine and brown sugar together. Combine flour, salt, baking soda in a large mixing bowl. Stir in the 1 cup of steeped bran with remaining 2 cups of wheat bran, eggs, buttermilk, margarine and sugar. Mix well.

Store in tightly covered plastic container. Let stand at least 12 hours before baking. Batter will keep in refrigerator 6 weeks; stir before spooning into muffin tins. (Mixture will turn dark on top upon standing; no problem, just stir before spooning into muffin tins.) Fill muffin tins 2/3 full; bake at 400 F for 20 minutes.