BRAN MUFFINS THE FRUGAL WAY
makes 6 dozen muffins
Mixture keeps up to six weeks covered in the refrigerator.

5 teaspoons baking soda
1 cup butter
2 cups sugar
4 eggs
4 cups All-Bran
2 cups 40 percent bran flakes
5 cups flour
1 quart buttermilk

Dissolve the baking soda in 2 cups boiling water. Set aside to cool. With your electric mixer cream the butter and sugar and beat in the eggs. Remove bowl from machine and stir in, by hand, the remaining ingredients. Finally, stir in the soda water. Keep the batter covered in the refrigerator for weeks. Bake in muffin pans in a 375 degree F. oven for 30 minutes.