Instructions: In a large mixing bowl, combine buttermilk, water, honey, oil, and eggs; beat well with an electric mixer. Stir in the bran and raisin-bran cereals.

In another bowl, sift together flours, soda, and salt if desired. Stir flour mixture into bran batter until well mixed.

Cover and store in refrigerator; use as needed. The batter will keep for 6 weeks and can be used to make a few fresh-baked muffins at a time.

To bake, fill nonstick muffin cups coated with cooking spray 2/3 full and bake for 20 to 25 minutes in a preheated 400 degree oven.

To bake 1 or 2 muffins: Spoon batter into small glass Pyrex custard cups or metal egg-poaching cups that have been coated with cooking spray; bake in toaster oven as directed.

To bake and freeze: Bake several trays of muffins at a time. Cool thoroughly. Freeze the muffins in plastic bags.

This recipe yields enough batter for 6 dozen muffins, under 100 calories each.

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