Instructions: Preheat oven to 400 F. In a large bowl; combine the first five ingredients. In a medium-sized bowl, blend together the eggs, shortening, buttermilk, pineapple, and walnuts. Add the egg mixture to the flour mixture and blend well. Stir in the cereal.

Fill greased muffin cups 2/3 full. In a small bowl, mix together the 6 tablespoons sugar and the cinnamon and set aside. Spoon 1/2 teaspoon of the butter onto each muffin. Top with the reserved sugar mixture and bake for 15 to 20 minutes. Let cool on wire racks. Serve.

YIELD: 24 MUFFINS

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