Banana Cornmeal Muffins

September 13, 1:11 PMFood ExaminerEric Burkett

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Merely over-ripe or destined for greater things?

Some flavors simply pair well: I’m very fond of garlic and orange, for example, and apples and cinnamon are a classic favorite. How about bananas and corn meal? The two complement one another nicely, with the sweetness of the banana bringing out the natural sweetness of the cornmeal. With just a little bit of sugar, these muffins aren’t too sweet at all, and the cornmeal provides a satisfying, crisp bite.

When you're mixing the batter for quick breads, such as muffins, remember to blend the dry ingredients with the liquids until the dry ingredients are just moistened. You'll end up with a few lumps in the batter and that's fine; mixing too much releases gluten from the flour resulting in a tough muffin, which sounds far more dangerous than it actually is.

1 1/3 cups corn meal
2/3 cups flour
½ cup sugar
3 tsp baking powder
1/8 tsp nutmeg
Few grains cayenne
¼ tsp salt
2 very ripe bananas
2 eggs
3/4 cup milk
2 tbsp butter, melted

Preheat oven to 400 degrees.

- Sift flour, sugar, baking powder, salt, nutmeg, and cayenne into a large mixing bowl with the corn meal.
- In a separate bowl, mash the bananas, stirring them until they form a smooth paste. Add the eggs, milk and melted butter and mix until well blended.
- Stir liquid into dry ingredients until the flour mixture is just moistened.
- Fill lined or greased muffin tins until about 2/3 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into one of the muffins comes out clean.

Makes one dozen muffins