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