Preheat the oven to 425Fº.

Pour the cereal into a large bowl, then add the boiling water. Mix it well and set it aside.

3/ With an electric mixer at medium speed, cream the brown sugar and butter until fluffy.

On lowest speed, add in the flour, baking soda, salt, buttermilk, and cereal mixture, mixing it all well.

Put the batter in a covered container and refrigerate the batter for up to 2 weeks, or use some immediately.

Spray or or butter the muffin tins.

Fill the muffin tins about ¾ full, then add whatever you want to each muffin. You can leave some muffins plain or to each muffin you can add a few berries, dates, dried fruit, raisins, nuts, or any combination you wish. Your muffin tins will be almost full. That is fine. You want to fill the muffin tins almost to the top.

Bake the muffins for 8 minutes, then reduce the temperature to 400ºF. and bake for 12-15 minutes more, or until a cake tester inserted into the center of a muffin comes out clean.

Cool the muffins in the tins on a wire rack for 5 minutes, then remove the muffins from the tins and place them on the wire rack to completely cool or serve some warm!

Store the baked muffins covered at room temperature on top of the counter.

The batter can be stored in the refrigerator for up to 2 weeks to make muffins whenever you want!