I found this in a old cookbook and love how it keeps in the fridge for fresh muffins when you want them. The longer the batter sits, the tastier the muffins! My kids can make these on their own for a snack or a warm quick breakfast in the morning!
In a very large bowl, mix together the cereal, sugar, flour, baking soda, salt, nutmeg, and cinnamon.
In a separate mixing bowl, beat together the applesauce, shortening, and eggs until well combined. Beat in the buttermilk. Add the applesauce mixture to the dry ingredients and mix well.
To bake some of the muffins right away, heat the oven to 400 degrees. Grease or line muffin cups. Fill the cups two-thirds full with batter. Bake for 15 minutes or until golden brown and a toothpick inserted near the center of a muffin comes out clean.
Tightly cover the remaining batter and store it in the refrigerator up to two weeks.
To bake the refrigerated batter...increase the baking time slightly, to approximately 20 minutes.