Instructions:

In a small bowl, combine the boiling water, golden raisins and baking soda. Set aside. In a large bowl, cream sugar and margarine. In a separate bowl, combine beaten eggs and water. In a third bowl, mix the Buttermilk Blend, flour, cereals, salt and nuts. Alternately, add dry and wet ingredients to creamed mixture until just moistened. Stir raisin mixture last. Store batter in the refrigerator until you want to bake fresh muffins. The batter will last for six weeks. When ready to bake, preheat oven to 375°F. Fill greased muffin tins 3/4 full and bake for 25 to 30 minutes.