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 plantain, 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 chive, about 20g, finely chopped
- * 1 spring onion, about 50g (finely chopped)
- * 2 egg, about 120g
- * 100ml vegetable oil