Best Plantation Muffins Recipes

PLANTATION MUFFINS

Plantation Muffins image

Make and share this Plantation Muffins recipe from Food.com.

Provided by LorenLou

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 cup chopped pecans
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 ounces cream cheese, softened (reduced-fat OK)
1 cup sugar (or Splenda)
2 teaspoons vanilla
1 egg, slightly beaten
1/2 cup sour cream (light OK)
1 (20 ounce) can crushed pineapple, drained

Steps:

Preheat oven to 400.
Spray a 12-cup muffin tin with cooking spray very heavily.
Sprinkle the pecans evenly among the 12 cups of the muffin tin.
Set aside.
Sift together the flour, baking soda and salt.
Set aside.
In a separate bowl, combine the cream cheese, sugar and vanilla.
Add the egg until well combined.
Add the flour mixture to the cream cheese mixture, alternately with the sour cream.
Do not overmix.
Fold in the drained pineapple.
Bake about 20 minutes.

Nutrition Facts : Calories 284.8, Fat 11.7, SaturatedFat 3.5, Cholesterol 29.6, Sodium 331.5, Carbohydrate 42, Fiber 1.8, Sugar 24.1, Protein 4.5

PLANTAIN CORN MUFFINS

Plantain Corn Muffins image

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

Provided by Pixelsicle

Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes

Time 40m

Yield 16

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
⅔ cup sugar
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 cup mashed, ripe plantains
2 large eggs
⅓ cup corn oil
3 tablespoons melted butter

Steps:

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.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 24.6 g, Cholesterol 30.2 mg, Fat 7.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 10.6 g

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