2/3 c. flour
2/3 c. wheat flour
1/3 c. sugar
2 tsp. baking powder
3/4 c. nonfat buttermilk
1/4 c. egg (no-cholesterol) product
2 tbsp. butter, melted
1/2 tsp. grated lemon peel
3/4 c. mashed ripe banana (about 2)

preheat oven to 375 degrees. In a large bowl combine flour, whole wheat flour, sugar and baking powder. In a small bowl, combine buttermilk, egg product, butter and lemon peel. Add to dry ingredients, mix until just moistened. Stir in banana. Spoon into muffin cups sprayed with vegetable oil spray, filling each cup 3/4 full. Bake for 20 minutes, or until light brown. Makes 12 muffins.