Ripe Plantain Muffins | nenthra pazham muffins
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.
Servings: 6 muffins
Calories: 240.1kcal
Ingredients
Dry Ingredients
- ½ cup all-purpose flour (maida)
- ¼ cup finger millet flour (ragi)
- ¼ cup whole wheat flour (atta)
- ⅓ cup sugar can go up to ½ cup for a sweeter bread
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cardamom powder
- ½ teaspoon nigella seeds more to sprinkle on top
- a pinch of salt
Wet Ingredients
- 1 large egg
- ¼ cup melted ghee
- ¾ cup ripe plantain mashed (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.
Nutrition
Calories: 240.1kcal | Carbohydrates: 34.14g | Protein: 3.52g | Fat: 10.26g
