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.