Instructions: Combine flour, sugar, baking soda, cinnamon and salt in large bowl. Set aside.

Put hot water and cereal in bowl; stir until moistened. Add buttermilk, egg, oil and molasses. Stir well. Add to dry ingredients. Stir well. (Can be baked immediately or refrigerated as long as 1 week. Stir before using.)

Spoon batter into muffin tins that have been greased or lined with paper cups until about 7/8 full. Put 1/2 teaspoon preserves in center of each. Sprinkle each with about 5 to 6 berries, slightly pressing them into batter.

Bake at 400 degrees until toothpick inserted into center comes out clean, about 18 minutes. Let rest in pans 5 minutes. Serve warm.

This recipe yields 14 muffins.

Comments: Blueberries or raisins can be substituted for the raspberries. Better yet: Try all three. This batter also makes great pancakes.

NOTES :

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