Preheat oven to 400°

Lightly grease or spray a muffin tin with non-stick cooking spray.

1. In a medium bowl, combine the cereal, melted butter and raisins.

2. Pour boiling water over the mixture and set aside.

3. In a large bowl, whisk together the eggs, buttermilk and sugar until the sugar dissolves.

4. In a separate bowl, combine the flours, salt and baking soda.

5. Using a rubber spatula, gently add the egg mixture and cereal mixture to the flour, stirring to combine.

6. Fold in nuts. (At this point the mixture may be stored, covered in the refrigerator, for up to 6 weeks.)

7. Using an ice cream scoop or large spoon, fill muffin cups three-fourths full.

8. Bake 15–17 minutes, or until a tester inserted in the center comes out clean.