1 2/3 c. all purpose flour
1/3 c. cornmeal
1/3 c. whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon

Stir together above ingredients in medium sized bowl. Combine following ingredients in a food processor or blender; blend together for approximately 30 seconds:

1 med. ripe banana (or 1/2 of large ripe banana)
1/2 c. apricot nectar
1/2 c. buttermilk (skim milk type)
1/2 c. vegetable oil
2 egg whites

Add banana mixture to dry ingredients with 1 cup blueberries. Stir until moistened; fill muffin cups approximately 3/4 to top full. Bake at 350 degrees for approximately 30 to 35 minutes.

Yield: 12 to 14 muffins.

Options: Instead of blueberries, use sliced strawberries. If not on a diabetic diet, add 1 tablespoon of sugar to the strawberries, reduce apricot nectar in recipe to 1/4 cup.

If adding more than 1 cup of chopped fruit to recipe, muffins may tend to be a little moist.