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Preheat the oven to 400℉.
Place 2 cups of the bran flakes into a large mixing bowl. Pour the boiling water over the bran flakes. Add the stick of butter and let the mixture rest until the butter is melted.
Add the oil, sugar, and eggs and mix well. Add the buttermilk and the remaining bran flakes and mix again.
In a separate bowl, whisk the flour, soda, and salt. Then mix to combine.
Stir in any additional ingredients desired. (I add extras to only a portion of the batter that I will be baking right away.)
This batter can be kept in the refrigerator for up to six weeks, allowing you to bake fresh muffins whenever desired. Scoop batter into the desired amount of well-greased or paper-lined muffin tins, filling each one to about ¾ full. Place the remaining batter into an airtight container and store it in the refrigerator.
Bake regular-sized muffins at 400℉ for 18 - 20 minutes or until a toothpick comes out clean. Bake mini muffins at 375℉ for approximately 15 minutes.
Store muffins in an airtight container at room temperature for up to 3 or 4 days. Refrigerate or freeze for longer storage.