Instructions: Pour hot water over shreds of wheat bran cereal; let stand at room temperature 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. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. Batter can be store in fridge for up to 1 week.

To bake, spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400 F. for 15 minutes or until done.

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