Sift dry ingredients together. Add cereal. Add eggs, buttermilk, and butter, mixing well. When ready to bake, spoon into greased muffin tins. Bake at 400˚ for 15 minutes. Batter will keep in fridge, covered, up to one month. When using, do not stir. Makes 4 dozen large muffins.
*If using raisins, add amount to your preference to muffins individually just before baking.