Plantain & Pancetta Muffins
These savoury muffins are great for breakfast or brunch. Make a double batch and freeze for up to a month. Defrost before gently warming them in the oven.
Ingredients
- 2 ripe plantains, about 450g (peeled and roughly chopped)
- 50g green plantain flour (cornmeal may be substituted)
- 200g plain flour
- 1 tablespoon baking powder
- 50g caster sugar
- 1 teaspoon salt
- 1 tablespoon chopped chives, about 20g, finely chopped
- 1 spring onion, about 50g (finely chopped)
- 2 eggs, about 120g
- 100ml vegetable oil
- *250ml milk
- **250g chopped pancetta (smoked lardons or chopped up bacon rashers may also be used)
Instructions
- Preheat the oven to 180OC (350OF/Gas Mark 4).
- Fry the pancetta until it is crispy
- Mix the flours, baking powder, sugar, salt, chives and spring onion together in a bowl.
- In a separate bowl whisk together most of the milk, eggs and oil.
- Mix the wet ingredients into the dry but don’t overwork the batter (it should be slightly lumpy). If the mixture is too thick, fold in the rest of the milk - but remember you are aiming for a fairly thick batter. Finally fold in the bacon and plantain.
- Spoon the batter into muffin cases and then bake for about 20 minutes. Check they are cooked by inserting a skewer into one of the muffins: it should come out clean.
- Serve while still warm with some fruit to the side.
Notes
*The quantity of milk required will depend on the flour used - some flours absorb liquids more readily, so add the milk a little at a time until you get the right consistency.
** If using bacon, remove the rind first.
Variations
- For a Vegetarian version, substitute the bacon with chopped tomatoes or leave out completely.
** If using bacon, remove the rind first.
Variations
- For a Vegetarian version, substitute the bacon with chopped tomatoes or leave out completely.
Recipe by The Executive Mama Put at http://www.executivemamaput.com/plantain-pancetta-muffins/