Plantation Muffins Recipes

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PLANTATION MUFFINS



Plantation Muffins image

Make and share this Plantation Muffins recipe from Food.com.

Provided by LorenLou

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

1 cup chopped pecans
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 ounces cream cheese, softened (reduced-fat OK)
1 cup sugar (or Splenda)
2 teaspoons vanilla
1 egg, slightly beaten
1/2 cup sour cream (light OK)
1 (20 ounce) can crushed pineapple, drained

Steps:

  • Preheat oven to 400.
  • Spray a 12-cup muffin tin with cooking spray very heavily.
  • Sprinkle the pecans evenly among the 12 cups of the muffin tin.
  • Set aside.
  • Sift together the flour, baking soda and salt.
  • Set aside.
  • In a separate bowl, combine the cream cheese, sugar and vanilla.
  • Add the egg until well combined.
  • Add the flour mixture to the cream cheese mixture, alternately with the sour cream.
  • Do not overmix.
  • Fold in the drained pineapple.
  • Bake about 20 minutes.

Nutrition Facts : Calories 284.8, Fat 11.7, SaturatedFat 3.5, Cholesterol 29.6, Sodium 331.5, Carbohydrate 42, Fiber 1.8, Sugar 24.1, Protein 4.5

PLANTAIN CORN MUFFINS



Plantain Corn Muffins image

This is a recipe I came up with when I needed to use the last two over-ripe plantains in my fruit bowl.

Provided by Pixelsicle

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 16

Number Of Ingredients 10

1 ½ cups all-purpose flour
⅔ cup sugar
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 cup mashed, ripe plantains
2 large eggs
⅓ cup corn oil
3 tablespoons melted butter

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  • Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 24.6 g, Cholesterol 30.2 mg, Fat 7.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 166.9 mg, Sugar 10.6 g

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