Ripe Plantain muffins are baked with the goodness of ghee, millet flour and warm spices like nigella seeds and cardamom and best served with a cuppa.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast, Snack
Cuisine: American
Servings: 6muffins
Author: Famidha Ashraf
INGREDIENTS
Dry Ingredients
½cupall-purpose flour(maida)
¼cupfinger millet flour(ragi)
¼cupwhole wheat flour(atta)
⅓cupsugarcan go up to ½ cup for a sweeter bread
½teaspoonbaking powder
¼teaspoonbaking soda
½teaspooncardamom powder
½teaspoonnigella seeds more to sprinkle on top
a pinch of salt
Wet Ingredients
1large egg
¼cupmelted ghee
¾cupripe plantainmashed (best to use a processor or mixie)
INSTRUCTIONS
Prepare the oven and pan
Preheat the oven to 180°C with the wire rack in the middle. Lightly grease and flour a 6-hole muffin tray (medium size) or use muffin liners.
Prepare the batter
Add all the dry ingredients into a large bowl and whisk to combine.
½ cup all-purpose flour, ¼ cup finger millet flour, ¼ cup whole wheat flour, ⅓ cup sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon cardamom powder, ½ teaspoon nigella seeds, a pinch of salt
In a smaller bowl, whisk the egg, then add the processed ripe plantain and melted ghee. Whisk until well incorporated.
1 large egg, ¾ cup ripe plantain, ¼ cup melted ghee
Gently fold the wet ingredients into the dry ingredients using a spatula. DO NOT overmix. Fold in the same direction until combined.
Fill the muffin pan
Spoon the batter into the muffin holes up to the rim for larger muffins (you will get 5 muffins this way). For 6 muffins, spoon the batter only up to ¾th of the hole. If going with large 5 muffins, fill the empty muffin hole with little water to aid even baking. Sprinkle some nigella seeds over each muffin.
Bake the muffins
Bake the muffins in the preheated oven for 25 to 30 minutes or until it passes the toothpick test.
Remove and let the tray cool on a rack. The muffins will release easily.
Serve and store
Serve for breakfast or tea time with chai or coffee. Store at room temperature in an airtight box for 2 to 4 days.
Notes
Feel free to replace the flour ingredients with all maida or all atta.
1 cup = 250ml
Measured the ingredients by fluff, scoop and sweep method.