Sift together flour, baking soda & salt. Pour boiling water over bran and bran buds. Cream together sugar and shortening in 6 qt bowl until light and fluffy. Add eggs. Beat well. Blend in buttermilk & bran mixture. Add dry ingredients. Mix well.
Can be stores in fridge for up to 6 weeks. Can also be frozen.
Fill muffin tins 2/3 full. Bake at 375 for 15-20 minutes or toothpick comes out clean.
Yields 60 - 70 muffins.
Originally Submitted
12/26/2012
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