Place 2 cups of the bran cereal into a medium bowl and pour in the boiling water.

Set aside to cool.

Meanwhile, in a large bowl, cream together the shortening or butter, sugar, and eggs.

Add the buttermilk and the cooled cereal mixture.

In a large bowl, whisk together the flour, baking soda, and salt and add to the creamed mixture.

Stir until the flour is blended.

Fold in the remaining 4 cups of dry bran cereal and the dried fruit or nuts, if using.

Store the batter in a covered container in the refrigerator for up to 4 weeks.

To use: When ready to bake the muffins, preheat the oven to 400° and fill well-greased muffin cups ⅔ full.

Bake for 20 minutes or until done.

Remove the muffins from the pan and cool on a wire rack.