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.
Provided by Pixelsicle
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 16
Number Of Ingredients 10
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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Erick Johnss
[email protected]These muffins are a great way to use up leftover plantains. I'm glad I found this recipe!
Saadit Education TV
[email protected]Overall, I thought these muffins were pretty good. I might try adding some spices, like cinnamon or nutmeg, to give them more flavor.
Natasha Reynolds
[email protected]These muffins are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Saidurrohman
[email protected]I didn't have any ripe plantains on hand, so I used bananas instead. They worked well in the recipe.
Faith Loise
[email protected]The muffins were a tad dry. Maybe I should try adjusting the baking time next time.
Sledge Leburu
[email protected]I used coconut flour instead of all-purpose flour and they turned out great! These muffins are really versatile.
jesus pena
[email protected]I added some chopped walnuts to my muffins for extra crunch. They were delicious!
PSHYCO NEPAL
[email protected]I'm definitely going to be making these muffins again. They're so easy to make and they always turn out perfectly.
Jean Pagan
[email protected]These muffins are perfect for a grab-and-go breakfast or snack. They're filling and satisfying.
Mustafe Abdi
[email protected]I love that these muffins are gluten-free. They're a delicious and healthy snack that I can feel good about eating.
Okwy Ibezim
[email protected]I made these muffins for my brunch guests and they were a huge success! Everyone raved about them.
rimi mughal vlogs
[email protected]I'm not a big fan of plantains, but I really enjoyed these muffins. The corn and plantain flavors complement each other perfectly.
manaia wirepakoi
[email protected]These muffins are so moist and flavorful. I love that they're made with simple ingredients that I always have on hand.
kboss pro
[email protected]I've never thought of adding corn to my plantain muffins before, but I'm so glad I tried it! It gives them a wonderful texture and flavor.
Jangeer Jangeerk
[email protected]I made these muffins this morning and they were a hit! My family loved them. Thanks for sharing the recipe.
Maryna Fourie
[email protected]These muffins are calling my name! I can imagine them with a slather of salted butter and fresh honey for a perfect afternoon snack.