Preheat oven to 400°.
In a large mixing bowl, combine cereal and buttermilk and let sit 5 minutes until soft and soggy.
Add remaining ingredients and mix until well combined.
Bake in a greased muffin tin for 15-20 minutes until the tops of the muffins are firm and bounce back.
Store leftover batter covered in the fridge for up to 5 days.