Ripe Plantain Muffins | nenthra pazham muffins

Ingredients

• 1/2 cup all-purpose flour ((maida))
• 1/4 cup finger millet flour ((ragi))
• 1/4 cup whole wheat flour ((atta))
• 1/3 cup sugar (can go up to 1/2 cup for a sweeter bread)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon nigella seeds (more to sprinkle on top)
• a pinch of salt
• 1 large egg
• 1/4 cup melted ghee
• 3/4 cup ripe plantain (mashed (best to use a processor or mixie))

Instructions

1. 1

   --- Prepare the oven and pan ---

2. 2

   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.

3. 3

   --- Prepare the batter ---

4. 4

   Prepare the batter: Add all the dry ingredients into a large bowl and whisk to combine.

5. 5

   Prepare the batter: In a smaller bowl, whisk the egg, then add the processed ripe plantain and melted ghee. Whisk until well incorporated.

6. 6

   Prepare the batter: Gently fold the wet ingredients into the dry ingredients using a spatula. DO NOT overmix. Fold in the same direction until combined.

7. 7

   --- Fill the muffin pan ---

8. 8

   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 3/4th 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.

9. 9

   --- Bake the muffins ---

10. 10

    Bake the muffins in the preheated oven for 25 to 30 minutes or until it passes the toothpick test.

11. 11

    Bake the muffins: Remove and let the tray cool on a rack. The muffins will release easily.

12. 12

    --- Serve and store ---

13. 13

    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.