And because I didn't want my darling girl to be bouncing off the walls for the rest of the soggy afternoon, I made this recipe which uses evaporated cane juice instead of sugar and wholesome whole wheat flour. Dahlia pronounced them "yummy, but not too yummy." And after a week where she ate a bit more than her share of buttercream frosted goodies, not-too-yummy was exactly what I was going for - if you know what I mean.
The muffin batter made enough to fill about 18 muffin cups, but I didn't want to only half fill my second 12-cup pan. So I decided to add a handful of blueberries to the remaining batter and bake the rest in a small (7 1/2-inch) loaf pan. The blueberries upped the yummy factor - you can see Dahlia couldn't wait until I took the picture to grab herself a slice.
Here's the recipe to keep up your sleeve for your next rainy weekend. And don't forget to let your kids help with the clean up! Dahlia, do you hear that?
Rainy Day Whole Grain Banana Muffins
Makes 2 dozen muffins and 1 (9- by 5-inch) loaf cake
1 cup whole-wheat flour
1/2 cup fine whole grain cornmeal (or regular cornmeal)
1/2 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1 1/2 cups very ripe bananas, mashed (about 3 large bananas)
1 cup evaporated cane juice or light brown sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons vanilla extract
1 cup sour cream, creme fraiche, or whole milk yogurt
1 cup blueberries, optional
1. Preheat the oven to 375° F. Lightly grease the cups of a 12-cup muffin tin or line with paper cups and grease a 7 1/2 x 4-inch loaf pan (or just make more muffins).
2. In a large bowl mix together the whole-wheat flour, cornmeal, all-purpose flour, baking powder, salt, baking soda, and nutmeg. In a medium bowl, stir together the bananas and cane juice or light brown sugar until combined. Whisk in the eggs 1 at a time until well incorporated. Add the butter and vanilla and whisk until smooth. Whisk in the sour cream.
3. Add the wet ingredients to the dry ingredients, whisking until just combined.
4. Scrape the batter into the prepared muffin tin, filling each cup almost to the top. Fold the blueberries, if using, into the remaining batter and scrape it into the prepared loaf pan. Bake until a toothpick inserted into the center of one of the muffins and cake comes out clean, 18 to 20 minutes. The cake will probably take naother 5 minutes. Allow the muffins and cake to cool in the pan for about 10 minutes, then turn out onto a wire rack to continue cooling.