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Plantain Corn Muffins Popular Recipes

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Plantain Corn Muffins

"This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl."

Ingredients :

  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup mashed, ripe plantains
  • 2 large eggs
  • 1/3 cup corn oil
  • 3 tablespoons melted butter

Instructions :

Prep : 15M Cook : 16M Ready in : 40M
  • Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  • Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

Notes :

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