In a large bowl (with a lid!), beat the eggs and sugar until they are well combined.
Stir in the buttermilk, cereal, flour, oil, baking soda and salt; mix well.
Refrigerate the batter at least 6 hours before using.
When ready to bake, preheat oven to 400°.
Grease your muffin tin and fill two-thirds full with batter.
Bake at 400° for 15-20 minutes.
The batter may be stored (covered) in the refrigerator for up to 6 weeks.