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Nutritional Info
  • Servings Per Recipe: 17
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 7.2 g
  • Cholesterol: 27.4 mg
  • Sodium: 27.5 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.2 g

View full nutritional breakdown of plantain corn muffins calories by ingredient
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plantain corn muffins

Submitted by: 2SNOWCRANES

Introduction


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

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

Number of Servings: 17

Ingredients

    1 1/2 cups all-purpose gluten free 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

Tips

mix the baking powder into the last 1/2 cup of flour and then add this as the last ingredient to the mix. This allows you to get the rest of the batter really smooth without causing overbeating of the baking powder and ugly tunnels in the muffins.


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.


Serving Size: makes 6 or 17 muffins

Number of Servings: 17

Recipe submitted by SparkPeople user 2SNOWCRANES.






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