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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 179 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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