Plantain Corn Muffins Popular Recipes
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| Plantain Corn Muffins |
"This is a recipe I came up with after I needed to use the remaining two over-ripe plantains in my fruit bowl."
Ingredients :
- 1 half cups all-motive flour
- 2/three cup sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- half of teaspoon salt
- 1 cup milk
- 1 cup mashed, ripe plantains
- 2 large eggs
- 1/3 cup corn oil
- 3 tablespoons melted butter
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 40M |
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- Preheat an oven to 350 stages F (a hundred seventy five degrees C). Grease 16 muffin cups or line with paper muffin liners.
- Stir the flour, sugar, cornmeal, baking powder, and salt collectively in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk aggregate until simply mixed; do not over mix. Allow the combination sit at room temperature for 10 to fifteen minutes. Pour into prepared muffin cups to about 2/3 full.
- Bake inside the preheated oven until golden and the tops spring again whilst lightly pressed, 15 to 18 minutes.
Notes :
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