Preheat oven to 400 degrees. Line muffin tin with paper or parchment muffin cups
In a bowl pour boiling water over 1 cup of bran cereal. Set aside to cool.
In a separate bowl, cream sugars and shortening until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla extract.
In another bowl, whisk together flour, baking soda, salt and cinnamon.
Alternate adding flour mixture and buttermilk to the egg mixture. Then add cooled bran and 2 more cups of bran cereal.
Fill muffin each muffin tin ¾ full (batter will be very thick!)
Bake muffins for 18-20 minutes until muffins bounce back when pressed. Remove from oven and cool on a wire rack. Store muffins in an airtight container.
