Preheat oven to 375°. Grease twelve to fourteen muffin-pan cups. In a medium bowl, mix cereal and yogurt. Let stand 5 minutes or until cereal is softened. 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 20 to 25 minutes until lightly browned on top. Remove from pan and place on a wire rack. Serve warm or at room temperature. Makes 12 to 14. BAKE 73