And now you're thinking 'Crikey, mate. Can ya fit anything else into these muffins? Like maybe the kitchen sink?'
Or perhaps your inner Brit didn't jump in there fast enough and your first (albeit slightly negative) response was 'Those can't possibly be good.' If so, I was right there with you. But being strong-willed... OK, stubborn...OK, maybe a touch pig-headed...I decided to see just how bad they could be.
So I baked them for the knitting gals. Sorry, knitting gals, for once again using you as test subjects for my kitchen experiments (cue evil mad scientist cackle fading off into distance). Ahem.
For such a random hodge-podge of ingredients, and there's quite a collection here, these muffins also are notable for what they don't have - which is no fat. Or dairy. Or eggs. Or refined sugar. Or, actually, sugar of any kind.
So now you're thinking 'Good on you, I would have turned and run long ago.' Did I not say I was stubborn?
But you know what, for what they did have (which was a lot of things that make you go hmmm...) and also what they didn't have (which were several things that make you go ... really?... [one eyebrow raised in suspicious manner]...), these were really not bad. I know, I know, you're not yet feeling the love. But really...if I could sneak one of these into your hands and have you take just one bite, before telling you what they did or did not contain, you might even agree that they were good. Good enough to get over the whole have/have not issue, and move on to the knowing head-shake of 'You're slightly odd, but I like you anyway. Or just maybe because of it.'
Give these slightly odd muffins a chance, knowing that what they do have is good, and what they don't have is even better.
Whole wheat cornmeal molasses banana muffins.
Adapted from a bread recipe from the King Arthur Flour 200th Anniversary cookbook.
Makes 18 muffins.
2 cups whole wheat flour
1 cup cornmeal (fine ground)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed ripe (or over-ripe) banana
1/2 cup molasses
1/4 cup honey
1 cup buttermilk *
* UPDATE: This can be made dairy-free by taking 1 cup of soy milk and adding 1 tablespoon lemon juice. Stir well, and let sit on the counter for 5 to 10 minutes until it thickens.
Preheat oven to 350 degrees.
Mix flour, cornmeal, baking powder, baking soda and salt.
In a separate bowl mix the wet ingredients: banana, molasses, honey and buttermilk.
Add this to the dry ingredients and stir until only just combined.
Spoon into muffin tins and bake until a tester comes out clean, about 18-22 minutes depending on your oven.
Make it pioneer: add 1/2 cup chocolate chips.*
Make it Jersey: add 1/2 cup dried sour cherries.*
Make it rock 'n' roll: add 1/2 cup chopped crystallized ginger.*
*Stir into the dry ingredients before you add the wet. Oh baby!
PS Honey butter really rocks on these.