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.

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Nutrition Facts (per serving)

179Calories8g Fat25g Carbs3g Protein

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Nutrition FactsServings Per Recipe16Calories179% Daily Value *Total Fat8g10%Saturated Fat2g12%Cholesterol30mg10%Sodium167mg7%Total Carbohydrate25g9%Dietary Fiber1g3%Total Sugars11gProtein3gVitamin C2mg9%Calcium59mg5%Iron1mg6%Potassium97mg2%

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