Ok guys here it is, my final instalment in the plantain series. I know this one took a while to come but believe me it is so worth the wait. When I started the recipe testing to use plantain in new ways this was the one I was most excited about.
I was super nervous throughout the process because I wasn’t
sure if they were going to taste like I had imagined they would but as I took
the first bite they were even better than I could have imagined. I am so in
love with this recipe, it has definitely become one of my favourites.
These are real muffins, not those little muffins that are
basically glorified cupcakes, these are big with a nice high dome and packed full
of flavour. Now don’t get me wrong I love cupcakes too but its a bit
disappointing when you are expecting a muffin and you get a small dainty
cupcake, there is a time and a place for small and dainty and that time isn’t
when I want a muffin.
This batter comes together so quickly and you don’t even
need a mixer; one thing that i definitely recommend is resting the batter
overnight. I have done this with all my muffins since I read about it in a cookbook
(Bouchon bakery by Thomas Keller if you are interested) and I promise you it is
completely worth it. Resting the batter gives the flour time to hydrate, thicken
and build some gluten which gives structure and helps result in a tender, moist
muffin when baked..................................
in English that means rest your batter J.
