Muffins with Plantain and Corn

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Muffins with Plantain and Corn

Plantain Corn Muffins

Published on June 18, 2020

  • 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

  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.

Nutrition Facts (per serving)

179Calories8g Fat25g Carbs3g Protein
None
Nutrition FactsServings Per Recipe16Calories179% Daily Value *Total Fat8g10%Saturated Fat2g12%Cholesterol30mg10%Sodium167mg7%Total Carbohydrate25g9%Dietary Fiber1g3%Total Sugars11gProtein3gVitamin C2mg9%Calcium59mg5%Iron1mg6%Potassium97mg2%
None

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