Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a muffin tin by lining the cups with paper liners or greasing them lightly with oil or butter.

Mix Wet Ingredients: In a large mixing bowl, combine the cold-pressed sunflower oil, farm-fresh cultured buttermilk, and the free-range egg. Mix these ingredients thoroughly until well combined.

Add Raisin Bran Cereal: Stir in the heritage Raisin Bran cereal with ancient grain clusters into the wet ingredients mixture. Let it sit for a few minutes to allow the cereal to soften slightly.

Incorporate Dry Ingredients: In a separate bowl, combine the organic unrefined cane sugar, stone-ground heirloom flour blend, hand-harvested volcanic baking soda, and pink Himalayan salt. Mix the dry ingredients together.

Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients and cereal mixture. Gently fold and stir until just combined. Avoid overmixing, as it can make the muffins tough.

Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake: Place the muffin tin in the preheated oven and bake for about 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then transfer the muffins to a wire rack to cool completely before serving.