Jeff's Peculiar Corn and Bean Muffins

I am largely a creature of culinary habit.  I find something that I like, and I stick with it.  For instance, almost every week I prepare a dozen of My Favorite Muffins (see earlier post), and I take a couple to work each day for my coffee break.  I do vary that muffin recipe a bit from time to time, but mostly in terms of what kind of berries I use.

Today I was out of cranberries, and rather than just substituting another berry I decided to go for a more savory muffin.  I assessed what I had on hand, and the recipe below is what I came up with.  They are kind of strange, but I like them.

(I use all organic ingredients, where possible.)

• 1 ripe banana, mashed
• 1 15 oz can pureed sweet potato
• 3 Tbsp maple syrup
• 1 tsp apple cider vinegar
• 1 cup corn meal
• 1 cup whole wheat flour
• 1 tsp Old Bay Seasoning
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup dilly beans, chopped
• 3 red pepper stuffed green olives, sliced

Preheat oven to 375 degrees Fahrenheit.

Combine the banana, sweet potato, syrup and vinegar in a medium mixing bowl.

In a separate bowl combine all dry ingredients (I like to use a wire whisk for this).

Pour the dry ingredients into the bowl with the wet ingredients and mix together.

Fold in the beans and olives.

Spoon into a dozen standard muffin cups (which these days seem to be called "large").

Bake for 22 minutes.