As with all plantain recipes on spicedharvest, this plantain recipe is just as innovative as it is delicious. These plantain muffins will really blow you away. The problem of overripe plantains sitting in your kitchen cupboards still plagues most homes. Luckily, there are a lot of delicious things you could transform those plantains into – like this delicious Cheddar Chicken Plantain Muffin. Staying true to trend, when I have overripe plantains, I invent a new plantain recipe. Alas, most times, I shoot only one take of the recipe development process. This is because they are usually easy and straight forward to make.
Plantain and Cheddar cheese has been on my mind for about 4 months. I found the perfect excuse to indulge with my latest batch of overripe plantains. As I did not want another fried plantain recipe or plantain fritter recipe. I added some chicken to get some proteins into it, but the chicken can be swapped for shrimps, minced mushrooms or shredded fish. Red meat does not works well with this recipe as the oven time may not be enough to cook it through.
T much flour can turn this recipe into a stodgy cake, but you need enough flour to ensure it does not sink in the middle. If you use almond flour or any other flour alternative, you would need to make sure you have the right consistency. And made with Almond flour, this recipe also fits perfectly into a Paleo Diet plan – which I love.
Things to note about this plantain muffin recipe
- It is pretty easy to end up with a sunken middle with this recipe. Because it is so moist. Do not blend or puree your plantains. Mash them!!
- The coconut milk is your consistency gauge. Add more or less to loosen the batter.
- You can swap self raising flour for Almond flour but double the baking powder.
- If you are going for firm and tight, use 3 cups of self raising flour for a really thick batter.
- If you are going for moist, use 2 cups of self raising flour.
- The secret to perfect plantain cups is a slow bake. Use 150C if you are patient enough. Otherwise, use 160C.
Cheddar-Chicken Plantain Muffin
- 1 Large
- 1 Large Ripe Plantain
- 100 Grams Grated Cheddar Cheese
- 80 Grams Unsalted Butter
- 200 Grams Minced Chicken
- 1 Large Eggs
- 5 tbsp Parseley
- 150 ml Coconut Milk
- 2 Cup Self Raising Flour
- 1 tbsp Baking Powder
- In a separate Bowl Melt the butter80 Grams Unsalted Butter
- In a separate bowl, grate the cheese100 Grams Grated Cheddar Cheese
- In a separate bowl mash the plantain1 Large Ripe Plantain
- Mix the minced chicken, grated cheese and mashed plantains. Mix thoroughly1 Large Ripe Plantain, 200 Grams Minced Chicken, 100 Grams Grated Cheddar Cheese
- In another bowl whisk the eggs, coconut milk, melted butter and parsley.80 Grams Unsalted Butter, 1 Large Eggs, 150 ml Coconut Milk, 5 tbsp Parseley
- In a separate bowl mix the flour, and baking powder2 Cup Self Raising Flour, 1 tbsp Baking Powder
- Combine contents of the three bowls and mix throughly. Use a wooden spoon.
- Divide into 3-6 large muffin tins. Fill each muffin hole leaving just about half a cm on top
- Bake at 160C for 45 mins – 1hour