1 1/4 c. all-purpose flour
3/4 c. whole wheat flour
3/4 tsp. salt
2 c. low-fat milk
4 eggs
2 tbsp. melted butter, cooled

In medium bowl combine flours and salt. With blender at low speed blend milk, eggs and butter. Slowly add dry ingredients and process until smooth. (Can be made ahead. Cover and refrigerate up to 24 hours.) Preheat oven to 450 degrees. Spray two 12-cup muffin pans with vegetable cooking spray; pour in batter, filling each about three quarters full. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 15 to 20 minutes more.