Ingredients
16
16 servings
- •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.
Nutritional Facts
Per 16 servings
- Calories: 179
- Carbohydrate: 25g
- Fat: 8g
- Fiber: 1g
- Protein: 3g
- Sugar: 11g
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