In a medium sized mixing bowl, pour boiling water over brand buds and flakes. Let cool
In a smaller bowl, beat eggs well until fluffy. In a large mixing bowl, cream shortening & sugar; then add the eggs to the mixture.
Sift flour, soda and salt together.
Add to the wet mixture and stir well.
Add in bran mixture and buttermilk, alternating, about 1 cup at a time.
Line cupcake pan with liners and spray with non-stick spray. Fill ¾ full and bake at 350• for 20-25 minutes. Store excess batter in an air tight container in the fridge for up to 6 week.
Pull batter out and stir fully then fill lined & sprayed cupcake tin. Bake 1 or 20 at a time!
Recipe by Our Thrifty Ideas at https://www.ourthriftyideas.com/2015/05/6-week-bran-muffin-recipe.html