This plantain corn muffins recipe is one I came up with when I needed to use the last two overripe plantains in my fruit bowl.
Ingredients
- 1.5 cups all-purpose flour
- 0.67 cups white sugar
- 0.5 cups cornmeal
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup milk
- 1 cup mashed , ripe plantains
- 0.33 cups corn oil
- 2 large eggs
- 3 tablespoons unsalted butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
-
2
Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
-
3
Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.
Nutrition Facts
Per serving
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