In large bowl, combine cereal and buttermilk; mix well. Let stand 5 minutes until cereal is softened. Add oil and eggs; blend well.
Add all remaining ingredients; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
When ready to bake, heat oven to 400°F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full.
Bake at 400°F. for 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.