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1
Preheat the oven to 400 degrees.
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2
In a medium bowl, add the cereal and raisins and then the very hot water.
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3
Stir in the melted butter.
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4
Set it aside to soak.
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5
In another bowl, whisk the eggs and stir in the buttermilk and sugar until the sugar is dissolved.
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6
In a large bowl, whisk the flours, salt, and baking soda together until well combined.
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7
Make a crater in the dry ingredients.
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8
Pour in the egg mixture and the cereal mixture and then stir with a spatula until combined.
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9
If you choose to make muffins now, fill well-greased tins two-thirds full.
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10
Refrigerate the remaining batter in a covered container in the refrigerator.
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11
Bake the muffins for 14 to 18 minutes or until they test done.
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12
Let them sit in the tins for several minutes and then remove them to wire racks to cool.
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13
Freeze any leftovers.
