Preheat oven to 375°. Grease twelve to fourteen muffin-pan cups.
In a medium bowl, mix cereal and yogurt. Let stand for 5 minutes or until cereal is softened and breaks up.
Meanwhile, in a small bowl, mix flours, sugar, cinnamon, baking soda, salt and nutmeg set aside.
Stir apple, oil and eggs into cereal mixture. Stir in flour mixture until moistened. Fill muffin cups about two-thirds full.
Bake for 20 to 25 minutes or until lightly browned on top. Remove from pan and place on a wire rack. Serve warm or at room temperature.
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