
Recipe
Ingredients
- •1/2 cup palm shortening, ghee or avocado oil
- •2 large green plantains
- •6 eggs
- •1 teaspoon coarse sea salt
Instructions
- 1.Drop a half-tablespoon of your chosen fat into the bottom of each cup of a metal muffin pan. Avoid silicone here—it just can't handle this level of intense heat!
- 2.Pop the fat-filled muffin pan straight into your oven and crank the heat to 450F so the oil gets screaming hot.
- 3.While the pan heats, peel your green plantains and blend them on high speed with the eggs and sea salt for 2 minutes until completely smooth and aerated.
- 4.Carefully pull the smoking-hot muffin pan from the oven. Immediately pour your plantain batter into the hot grease, filling each cup about three-quarters full.
- 5.Pop it straight back into the oven and bake for 15-20 minutes without opening the oven door until they puff up beautifully and get golden-crisp!