1 c 40% Bran Flakes Cereal

1 c Boiling Water

2 1/2 c Unbleached Flour, Sifted

2 1/2 ts Baking Soda

1/2 ts Salt

1/2 c Shortening

1 1/2 c Sugar

2 ea Large Eggs

2 c All-Bran Cereal

2 c Butter/Sour Milk

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed.