Mix flour, sugar, baking soda and salt in large bowl. Stir in cereal. Beat eggs, buttermilk and oil in another bowl. Add to flour mixture, mixing just until moistened. Do not stir batter again. Mixture may be stored, covered, in refrigerator for up to six weeks. As needed spoon batter into paper lined muffin tins. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. This recipe is easily halved.