High-Octane Pancakes

Ingredients:

1/3 cup plus 1 tablespoon all -purpose flour

1/4 cup quick-cooking oats

3 tablespoons toasted wheat germ

2 teaspoons sugar

1-1/4 teaspoons baking powder

1/8 teaspoon salt

2/3 cup fat-free milk

1/4 cup fat-free plain yogurt

1 tablespoon canola oil

In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt and oil. Stir into dry ingredients just moistened.

Pour batter by 1/3 cups onto a hot nonstick griddle coated with nonstick cooking spray. Turn when bubbles from on top of pancake; cook until second side is golden brown. Yield: 4 pancakes

Preparation Time: 20 minutes

Banana Nut Muffins

Ingredients:

1/4 cup butter, softened

1/2 cup sugar

1 egg

3/4 mashed ripe banana

1/2 teaspoon vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/4 cup chopped walnuts

In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.

Coat muffin cups with nonstick cooking spray or use papaer liners; fill two-thirds full with batter. Bake at 350 degrees for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yields: 6 muffins

Preparation : 15 minutes        Bake: 25 minutes