I use the "extra raisin" kind of cereal (shh... I buy the generic!), and sometimes use regular milk if I don't have enough buttermilk on hand. This muffin batter stores beautifully in a tupperware in the fridge for over a week, so you can roll out of bed, turn on the oven, drop a few scoops in a cupcake pan, and have fresh hot muffins without even having to be fully awake.
My toddler loves these "muth-ins" and frequently climbs up on the counter and helps herself to one or five of them. How cute is she?!?
The link to the recipe is here: Raisin Bran Muffins from Brown Eyed Baker.
My favorite part is the sprinkle of sugar on top before you bake the muffins. Right up my alley!