Plantain Corn Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cup white sugar
- ½ cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 cup mashed, ripe plantains
- ⅓ cup corn oil
- 2 large eggs
- 3 tablespoons unsalted butter, melted
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
- Stir flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk milk, plantains, oil, eggs, and butter together in a separate bowl; stir in flour mixture until just combined. Do not overmix batter. Rest batter at room temperature for 10 to 15 minutes. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until golden and tops spring back when lightly pressed, 15 to 18 minutes.
Source
Original recipe: View Original