Pour hot water over shreds of wheat bran cereal, let stand at room temperature for 10 minutes. Cream margarine and sugar substitute in a large bowl. add buttermilk, eggs, and soaked bran cereal, beating well at medium speed of an electric mixer. Combine the flour, soda, and salt, stir into cereal mixture. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. Batter can be stored in refrigerator up to 1 week. To bake, spoon  the batter into muffin pans coated with cooking spray, filling two thirds full Bake at 400ºF. for 15 minutes or until done. Makes 2 dozen Recipe provided by http://www. Basic-Recipes.com

Each Servings:   1 muffin
Exchanges 1 Starch 1 fat Chol 26 mg Calories 98 Carbo 15 gm Protein 3 gm Fat 3 gm Fiber tr. Sodium 240 mg

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