Pour boiling water over 100% bran and let stand for 5 minutes. Cream together sugar, shortening, and eggs. Add flour, baking soda, salt, and butter milk. Stir in bran, bran flakes, Festival Blend, raisins, cranberries or nuts. Pour into muffin tins and bake at 400° for 15 minutes. The batter will keep in refrigerator up to 6 weeks. Bake as many as needed.
Makes approximately 5 dozen muffins