Banana Berry Muffins

From Everyday Food Magazine

1 3/4 cup whole wheat flour
1/4 cup wheat germ
1 tsp baking soda
1/2 tsp. salt
1/2 cup butter
1/3 cup granulated sugar
1/3 cup packed brown sugar (I usually half the amount of both sugars)
2 large eggs
2 ripe bananas (about 1 pound)
1/3 cup milk
1 tsp. vanilla extract
1 cup (or so- I always add more) berries or peaches or any fave fruit

1. Preheat oven to 375. Line a muffin tin with paper or just spray really well. In a medium bowl, whisk together flours, wheat germ, baking soda, and salt. *I like to throw in some whole millet just for extra tasty crunch in my muffins.

2. In a large bowl, beat butter and sugars with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk.

3. With a mixer on low, alternately add flour mixture, beginning and ending with flour mixture; mix just until combined. Fold in fruit.

4. Divide batter among muffin cups (this makes either 12 pretty big muffins or 24 medium size). Bake until a toothpick comes out clean, 25-28 minutes (more like 15 if they're small- check on them!), rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes.

*** For cranberry muffins: Add half milk and orange juice, sprinkle in some pumpkin or apple pie spice and extra cinnamon, and sub fresh or frozen cranberries for the blueberries.