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.