Instructions: Measure water into batter bowl. Bring to boil - (this is a microwave recipe so it is done in the micro) Stir in cereal. Add butter. Let stand until butter is softened. Beat in sugars and eggs. Blend in flour, baking powder, salt and buttermilk until well mixed. Spoon into baking cups, filling half full.

This recipe can be doubled, stored in fridge for 1 month to 6 weeks and used as needed. Add 12 to 15 seconds additional time when using chilled batter.

Cook in microwave in paper cup in micro muffin pan: 1 muffin - high - 35 - 40 seconds 2 muffins - high - 45 - 60 seconds 4 muffins - high - 45 sec - 1 1/2 minutes 6 muffins - high - 1 1/2 - 2 minutes

times may vary depending on the power of your microwave. The distinct advantage of this approach is that kids coming home from school can fix themselves a healthy snack. These are so very goo - and good for them!

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