Savoury Chiquita plantain muffins

Savoury Chiquita plantain muffins
Savoury Chiquita plantain muffins
Snack
30 min
Normal
Vegetarian
1
Preheat the oven to 170ºC / 338ºF/ gas 5. Line a 12 hole muffin tin with paper and set aside.

Blend the black Chiquita plantains in a food processer until smooth. In a large bowl, combine the blended plantains, vegetable oil, red onion, chilli, chives, tarragon and parmesan.
2
In a separate bowl, combine the flour, salt, baking powder, and bicarbonate of soda. Add to the wet mix and stir until combined.
3
Spoon into the prepared muffin cases and sprinkle over the pumpkin and sunflower seeds. Place into the oven and bake for 15-20 minutes or until a skewer inserted comes out clean.

TIP: Add in 50g of cheddar for an even cheesier kick!

INGREDIENTS FOR 2 PERSONS

-
2 persons
+
2 black Chiquita plantains
1/4 cup vegetable oil
1/2 fresh red chilli, finely sliced
1 cup wholemeal flour
1 tbsp flaked sea salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp chopped chives
1/2 red onion, finely diced
1 tbsp finely chopped tarragon
50g parmesan, finely grated
Nutritional values per person
123 kcal
Calories
6.7g
Fat
1.1g
Saturates
14.0g
Carbohydrate
4.7g
Sugars
1.5g
Fibre
3.3g
Protein
0,7 g
Salt
Savoury Chiquita plantain muffins
Nutritional values per person
123 kcal
Calories
6.7g
Fat
1.1g
Saturates
14.0g
Carbohydrate
4.7g
Sugars
1.5g
Fibre
3.3g
Protein
0,7 g
Salt

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