2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
3/4 cup milk
1 stick margarine, melted
1 cup fresh or frozen blueberries
1 teaspoon grated lemon peel (optional)

Preheat oven to 375. Grease 12 medium muffin cups or line with paper baking cups. Mix together the dry ingredients. Add combined egg, milk and margarine, mixing just until moistened. Fold in blueberries and lemon peel. Fill prepared muffins cups 3/4 full. Bake 20 to 25 minutes or until golden brown. Preparation time: 15 minutes. Cooking time: 25 minutes.

1 cup mashed very ripe banana (about 3 small)
1/2 cup sugar
1/2 cup plain nonfat yogurt
1/4 cup margarine, melted
1 teaspoon vanilla extract
1 egg
1 egg white
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped pecans, toasted
Baking spray with flour

Combine first seven ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Combine flour and next three ingredients; stir in pecans. Add flour mixture to banana mixture, stirring just until moistened. Spoon batter into an 8-1/2 x 4-1/2 x 3-inch loaf pan coated with baking spray with flour. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan, and cool completely on wire rack. Yield 14 servings (serving size: 1 slice). (Calories 158; 30% from fat; 5.3 grams fat.