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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl. Ingredients:
1 1/2 cups all-purpose flour |
2/3 cup sugar |
1/2 cup cornmeal |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1 cup mashed, ripe plantains |
2 large eggs |
1/3 cup corn oil |
3 tablespoons melted butter |
Directions:
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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