Add baking soda to boiling water and let cool. Cream together butter and sugar. Add eggs and blend well. Stir in buttermilk, flour, and salt. Add soda water. Stir in cereals and then add nuts and pineapple last.
Fill muffin tins 2/3 full. Bake at 400 for approximately 17 minutes for large muffins and approximately 12 minutes for mini muffins.
Mixture keeps for 6 weeks in refrigerator and baked muffins freeze well.
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