Courtesy of Kellogg’s® All-Bran®
In medium bowl, combine cereal, yogurt, juice and rind. Let stand for 2 minutes or until cereal softens.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
Add eggs and oil to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in blueberries. Portion batter evenly into 12 (2½”/6.5 cm) non-stick muffin pan cups, lightly coated with cooking spray.
Bake in 400°F (200°C) oven for 20 minutes or until tops spring back when lightly touched.
The amount of yogurt called for in this recipe equals the size of many individual