Plantain muffins Plantain bread
I am so excited, just had to share this recipe with my dear friends/readers, my exquisite plantain muffins plantain bread. It is incredibly soft, moist, flavoursome and so moreish, my mind is thoroughly blown.
I travelled out of town with daughter no. 2 and left some plantains in the fridge, on getting home they had ripened beyond the stage for frying, boiling and definitely for roasting, they were a short way to the bin. I put them in the freezer to slow down the ripening process and in the spirit of ‘waste not want not’, I had to think of what to use them for. I wasn’t in the mood for plantain pudding (ukpo ogede), plantain mosa or…in fact, I wanted something new. So the thought came, if they were bananas I would have rustled up banana bread/muffin, one of our family favourite things to eat, so why not plantains? Thank God I did.
I used my fail-proof banana bread recipe but amped it up a bit for the plantain muffins. Raw Plantains have a less fruity flavour than bananas, with just vanilla flavour, bananas will shine. Plantains, on the other hand, being starchier and more savoury, need some spice, so I added cinnamon and nutmeg, this made all the difference. It can pass for plantain muffin or plantain bread, it just depends on the vessel you use for baking it and adjusting the time to suit it.
I still have some plantains left in the freezer and thinking, what delicious recipe to make with them, any suggestions?
Do not overmix your batter, once the dry ingredients are moistened, stop mixing, or you will end up with a tough, heavy, flat and crumbly Bread/Muffin. I prefer to use either a wooden spoon or a balloon whisk instead of an electric mixer in order to control my mixing. Also, know that lumps are good, they are part of what gives muffins their lumpy crust.
P.S: I just made a large batch of this muffin for a group occasion, but I substituted part of the sugar for honey. It was a huge hit. Everyone, I mean everyone loved it. Instead of 3/4 cup sugar, I used the equivalent of 1/2 cup sugar and 1/4 cup honey. Lovely.
To make Plantain muffins Plantain bread
550g plantain 3/4 cup sugar 1 1/2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon cinnamon 1/3 cup vegetable oil 1 egg 1 teaspoon vanilla 1 teaspoon rum essence (optional)
Preheat oven to 180°C, brush 2 small loaf pans with butter, or oil. If making muffins, brush 12 muffin cups with butter, or oil, or line with paper liners. Set aside.
Peel and mash plantains and sugar together in a bowl using a wooden spoon, potato masher or use a food processor, making sure to puree as smooth as possible.
In another bowl, mix together flour, baking soda, salt, nutmeg and cinnamon, set aside.
To the plantains, add oil, egg, vanilla and rum essence, mix very well.
Stir in flour mixture till just combined. Fill the loaf pans or muffin cups up to two-thirds full.
Bake for 1 hour for the loaf and 30 to 35 minutes for the muffins, until a skewer inserted in the middle, comes out clean.
Cool in the pans or cups for 5 minutes then remove and cool completely on a wire rack.
Please let me know how much you enjoyed your Plantain bread plantain muffin in the comments below. Follow on Instagram @pretendchefofficial
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