2/3 c. flour
2/3 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
3/4 c. non-fat buttermilk
1/4 c. Healthy Choice Cholesterol Free Egg Product
2 tbsp. vegetable oil
1/2 tsp. grated lemon peel
3/4 c. ripe bananas (mashed)

In large bowl, combine flour, whole wheat flour, sugar and baking powder. In small bowl, combine buttermilk, egg product, oil and lemon peel. Stir buttermilk mixture into flour mixture just until moistened. Fold in bananas. Spoon into 12 cup muffin pan sprayed with vegetable oil spray, filling each cup 3/4 full. Bake in 400 degree F. oven for 20 minutes or until light brown. Makes 12 muffins.