Yogurt-bran muffins make for a fast, healthy breakfast.

1 cup bran cereal2 egg whites or 1 egg, slightly beaten¼ cup vegetable oil2 6-ounce containers French vanilla yogurt1½ cups all-purpose flour1/3 cup packed brown sugar1¼ teaspoons baking soda½ teaspoon salt½ cup fresh blueberries or raspberries Heat oven to 400 degrees. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening.Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).In medium bowl, stir together egg whites, oil and yogurt. Add crushed cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in berries. Divide batter evenly among muffin cups, filling each three-quarters full.Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.Makes 12 muffins.