1/4 teaspoon ground nutmeg1 cup fresh or frozen blueberries, thawed
Heat oven to 400 degrees. Line 12 medium muffin cups with
paperbaking cups. Beat milk, oil, banana and egg in large
bowl. Stir in remaining ingredients except blueberries just
until flour is moistened. Fold in blueberries and divide
batter evenly among muffin cups (muffin cups should be
almost full). Bake 18-20 minutes or until golden brown.
Remove from pan and cool on a wire rack.