plantain corn muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 1/2 cups all-purpose gluten free flour2/3 cup sugar1/2 cup cornmeal1 tablespoon baking powder1/2 teaspoon salt1 cup milk1 cup mashed, ripe plantains2 large eggs1/3 cup corn oil3 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.
Serving Size: makes 6 or 17 muffins
Number of Servings: 17
Recipe submitted by SparkPeople user 2SNOWCRANES.
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.
Nutritional Info 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
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