Title: Country bran muffins
 Categories: Muffins, Breakfast
      Yield: 8 Servings
 
      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.