Preheat oven to 400 degrees.
Pour boiling water over 1 cup cereal. Stir and set aside to cool.
Cream sugar and shortening until light and fluffy.
Add eggs one at a time beating well.
Combine flour, soda, and salt.
Add to creamed mixture alternately with buttermilk. Stir lightly.
Blend in cereal/water mixture and two remaining cups of cereal.
Cover and store in refrigerator until ready to use (up to 2 to 3 weeks).
When ready to bake, fill greased muffin tins 2/3 full.
Bake at 400 for 20 minutes.