Combine bran and bran flakes in a large bowl. Add the boiling water and stir well. Let stand.

In another bowl cream the butter with the sugars, beat in the eggs one at a time, then stir in the buttermilk and molasses and blend well.

In a third bowl add in the flour, baking soda, baking powder, salt and raisins. Stir into the sugar/egg mixture and stir until just blended. Add in the bran mixture and again stir until just blended.

When ready to bake the muffins, preheat oven to 400F. Fill lined muffin cups 3/4 full. Bake for 20-25 min. or until they spring back to touch or a cake tester comes out clean.

Keep covered in the refrigerator for 6 weeks (I only keep mine for 4 weeks).