| 1 | Mix oil and sugar thoroughly in a very large bowl. |
| 2 | Add egg substitute, 2 ounces at a time and beat well. |
| 3 | Mix together all bran and 100 percent bran. |
| 4 | Add boiling water. |
| 5 | Stir and let cool. |
| 6 | Add buttermilk and vanilla to bran mixture. |
| 7 | Sift together flour, baking soda, baking powder and salt. |
| 8 | Add bran mixture to the creamed mixture, alternating with the flour. |
| 9 | Do this in three portions. |
| 10 | Stir thoroughly to blend. |
| 11 | If storing batter, store in tightly covered container in refrigerator. |
| 12 | This will keep up to 3 months. |
| 13 | If using stored batter, do not stir! to bake muffins, fill paper muffin cups 2/3 full. |
| 14 | Bake at 350 °F for 20-25 minutes or until they test done. |
| 15 | Dates, nuts, raisins or glaced fruit may be sprinkled on top of batter in bowl when filling muffin cups. |
| 16 | This becomes a filling inside the batter as muffin cups are filled. |
| 17 | Muffins are very good cold. |
| 18 | They also may be re-heated or frozen after baking |
