In a large bowl, combine cereal and buttermilk; let stand 5 minutes or until cereal is softened. Add oil and eggs; blend well. Stir in remaining ingredients; mix well. Batter can be mixed immediately or stored tightly covered container in refrigerator for up to 2 weeks.
When ready bake, heat oven to 400 degrees. Line muffin cups with paper baking cups. Stir batter; fill prepared cups 3/4 full. Bake for 18 to 20 minutes.