Combine honey, yogurt, orange rind and nutmeg; set aside at room temperature. In a large bowl, combine eggs, milk, banana, flour, sugar, lemon rind and vanilla; beat well. Dip both sides of muffins into egg mixture to coat well. Set aside.
In a large skillet, heat butter over medium high heat until bubbly. Sauté muffins until golden brown, turning once. Cut in half; arrange on serving platter. Garnish with fresh fruit, if desired. Serve with sauce.
Hint
Freeze extra cooked muffins in a plastic freezer bag or container. Heat frozen muffins in microwave or oven.
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