2 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 med. mashed ripe bananas
1/3 cup milk
1/4 cup vegetable oil (or applesauce as a substitution)
1 egg
1/2 cup chopped nuts or mini chocolate morsels (optional)

Preheat oven to 350. Spray loaf pan with nonstick spray. Combine flour, sugar, baking powder, and salt in med. bowl. Add remaining ingredients; stir just until dry ingredients are moistened. Pour batter into prepared pan. Bake 60 min. or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.

Lemon Blueberry Muffins

2 cups Bisquick
1/2 cup plus 2 Tbsp. sugar, divided
1 egg
1cup (8 oz) sour cream
1 cup fresh or frozen blueberries
2 tsp. lemon zest

In a large bowl, combine the biscuit mix and 1/2 cup sugar. Whisk the egg and sour cream; stir into dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin tins half-full. Combine lemon zest and remaining sugar; sprinkle over batter. Bake at 400 degrees for 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen

Nutritional analysis: 1 muffin (prepared with reduced-fat baking mix and reduced-fat sour cream) equals 154 cal; 2 g. fat ( 2 g. saturated fat), 24 mg. cholesterol; 251 mg. sodium, 28 g. carbohydrate; 1 g. fiber; 3 g. protein