Categories: Muffins
      Yield: 8 servings
 
      1 c  40% Bran Flakes Cereal            1/2 c  Shortening
      1 c  Boiling Water                   1 1/2 c  Sugar
  2 1/2 c  Unbleached Flour, Sifted            2 ea Large Eggs
  2 1/2 ts Baking Soda                         2 c  All-Bran Cereal
    1/2 ts Salt                                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.