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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- Pre-heat oven on 350 Fahrenheit (165 degrees Celsius). if necessary, grease 5-6 cups of your muffin tin with non-stick cooking spray (my muffin tin is non-stick and didn't require any oil)
- In a food processor or blender add the yellow plantain, eggs, almond flour, coconut flour, baking powder, ground cinnamon, and apple cider vinegar, blend until smooth.
- If using a food processor, add the dried cranberries and pulse pause a few times for a couple of seconds. If using a blender, add the mix in a bowl and add the cranberries, mix well.
- Divide the batter evenly between the muffins cups, sprinkle the top of the muffins with more cranberries if you'd like.
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