Both the banana and buttermilk contribute to the flavor and tenderness of these whole wheat muffins.

Banana Wheat Muffins

2/3 cup all-purpose flour
2/3 cup whole wheat flour
1/3 cup granulated sugar
2 teaspoons baking powder
3/4 cup buttermilk
2 large eggs
2 tablespoons vegetable oil
1/2 teaspoon grated lemon peel
3/4 cup chopped banana

1. In a large bowl, combine flour, whole wheat flour, sugar, and baking powder. Set aside.
2. In a small bowl, combine buttermilk, eggs, oil, and grated lemon peel. Pour buttermilk mixture into flour mixture just until moistened. Fold in chopped bananas.
3. Spoon into a greased muffin tin; filling each three-fourths full.
4. Bake in a 400°F (205°C) oven for 20 minutes, or until light brown. Cool on wire rack.

Makes 1/2 dozen muffins.