Bring water to boil, add margarine and cereal. Add buttermilk and stir
until evenly mixed. Beat honey and eggs together; add to cereal mixture.
Add flour, baking soda and salt; stirring well. Measure into greased
muffins tins and bake at 350 degrees for 25 minutes. The batter can be
stored in refrigerator for up to six weeks.
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