greetings from the humid, sticky haven of my kitchen. detroit’s celebrating the holiday with wind gusts, momentary monsoons, and general unpredictability– yo-yoing from sunshine to thundercloud to sweltering haze and back again. the roses in our backyard are blooming. unbelievably rich and delicate, they are blooming like wild. smells like my nanny and poppy’s house, next to that rose-tree. fantastic.
today’s muffins of choice? plantain chocolate chip. this is a new one for me, as i’ve never cooked with plantains before. given this plantain a few weeks ago, i felt obligated to do something fun with it. and, per usual, muffin monday seemed to be the best bet. so i started with cutting off its ends and boiling it in salted water for 15 minutes.
after this, i peeled this baby and mashed her up. the smell instantly took me back to breakfast in el salvador. between junior and senior year of college, i traveled on a three-week excursion to el salvador, mostly to guarjila, a small campo in the mountains. the class focused on the role of the catholic church in the salvadoran civil war. the class, intense. the experience, life changing. truly. but plantains, mostly fried, greeted me for breakfast pretty much every day.
the thunder’s crackling and cackling above me as i now type. the trees dancing with frenzy. the kitchen, it’s cooling down (hooRAY!) thanks to the gusting wind. and in my stomach, a happy plantain chocolate chip muffin’s easing those pre-dinner hunger pains. enjoy.
i found these to be light and somewhat fluffy, i think due to the egg whites. also, the plantain’s flavor is a mild take on the usual banana– more subtle, but still warm and cheery.
plantain chocolate chip muffins
1/4 cup ground flaxseed and pumpkin seed
1/4 cup oats
1/2 cup unbleached, all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3 egg whites
1 cup milk
2 teaspoons softened butter
1 plantain, boiled and mashed
1/2 cup chocolate chips
1. preheat oven to 400. grease a muffin tin.
2. combine dry ingredients, flours through salt, in a large bowl.
3. whisk egg whites until they form stiff peaks. then whisk in softened butter and milk.
4. make a well in the dry mix, and pour in egg combination. combine until just mixed. then fold in plantain and chocolate chips.
5. using a 1/3 cup as a scoop, evenly distribute batter among tins. bake for 10 minutes, then rotate, to ensure even baking. bake for another 10-15 minutes, or until a toothpick comes out clean and they are golden brown. enjoy!