Description
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 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 16