The plantains in these muffins add heartiness and make the muffins moist and flavorful. They keep the muffins from being too gritty or crumbly. Nice change!
Makes 8-12 muffins.
- 1 plantain
- 1 egg
- 2/3 c coconut nectar* or coconut milk
- 1-8.5 oz box corn muffin mix
- Wash the plantain and, leaving the peel on, cut into 6-8 pieces. Place in pressure cooker in a single layer. Add 1.5 cups water and bring to full pressure. Lower temperature and pressure-cook 6 minutes. Cool pressure cooker under cold water, remove plantain pieces and strip off peels.
- Preheat oven to 375 degrees F. In food processor, place egg, coconut nectar, and plantain pieces. Process until smooth and creamy. In a bowl, combine creamy mixture and corn muffin mix. Stir by hand until barely blended. (Do not over-mix.) Drop batter into buttered or paper-lined muffin cups. Fill nearly to the top. Bake 25 minutes or until golden brown. *Coconut nectar can be found in the fruit juice section of your health food aisle. It is a blend of various fruit juices and coconut milk.