Plantain Corn Muffins recipe

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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

Nutrition Info

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
servingSize: -
sodium: 166.9 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.

  2. 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.

  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

Recipe Yield

16 muffins

Recipe Note

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

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