Serves: 5
Total Calories: 417
Yield: 12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1/2 cup unbleached flour
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
WET INGREDIENTS
1 ripe banana mashed (1/2 cup)
1 1/4 cups milk
1/4 cup canola oil
1 large egg
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
GOODIES
1 1/2 cups coarsely chopped California mix

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 417
Calories from Fat: 117

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