Mix bran (round pellet) and boiling water together, stir, set aside

Slowly add and stir in the flour mixture to the buttermilk/bran mixture until mixed together. Add the long skinny bran, stir by hand.

The batter can stay in the fridge for a week or so. If you cook it right away, the bran doesn't get soft, it's best to refrigerate st least a couple hours or overnight and then bake in the morning. Marilyn will bake these in mini muffin pans.