This recipe is based on a Yorkshire pudding recipe that I tried that utilized plantains. I was disappointed that they did not turn out as light and fluffy as my regular (gluten-containing) Yorkshire pudding recipe – hey, I am a Yorkshire lass – I have a discerning palate and am very picky when it comes to my Yorkshires! To my mind, they have to be crisp, light, fluffy and hollow (you have to be able to fill them with the gravy!) Eventually, I found a Yorkshire pud recipe that satisfied my taste for light, fluffy, hollow Yorkshires though.
Despite the disappointment, when we were eating them, we all agreed that while they were not good fluffy (and hollow) Yorkshires, they would make very good muffins… in fact C asked if I could make them for lunch one day as she thought they would be very good bread-buns for a sandwich….
But I thought that they would also be great as a starchy side to serve with soups and stews. A paleo version of a savory cornmeal muffin…
This is what A came up with to serve with a leftover coconut chicken soup:
They are dense, starchy and very satisfying according to hubby and the kids (I can’t eat them at the moment as they contain eggs which are not AIP protocol compliant).
As you can see, they have a very dense crumb that resembles a muffin more than a Yorkshire pudding, but according to A, they are delicious with butter….
This is an AIP stage 2 reintroduction recipe. When reintroducing foods on the AIP, I recommend this guide.
Savoury Plantain Muffins
- 2 large green plantains – peeled
- 6 eggs
- 1 tsp salt
- black pepper to taste
- 1 tsp aluminum free baking powder
- -lard/coconut oil or fat of choice to grease the muffin tin
Preheat the oven to 230°C (450F).
Use a pastry brush to brush the fat/oil inside each well of the muffin tin.
Peel your plantains and cut into chunks (easiest way to peel these suckers is to cut the top and bottom off and then slit the skin along the length. now pries it off with your fingers. Do not expect it to come off easily in one piece. If the plantains break up that is OK.
Chop the plantains into chunks and dump them in your blender. Add the eggs, salt and pepper and blend to combine.
Pour in the plantain batter to 3/4 fill the cups and quickly put the tin back in the oven and bake for 20-30 minutes.
Either serve as muffins for breakfast with butter
or serve as a side with a soup or stew: