06 February 2010

Avocado Muffins

I recently picked up 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads from the library. It delivers just what it promises – no introductions or descriptions with each recipe, just dutiful lists of ingredients and baking instructions. Each recipe is accompanied by a photo of the food, a single muffin (or waffle or whatever) floating in space. I admire this book for its minimalism and straightfowardness. As far as I can tell, one guy came up with every recipe in this book, and as you can imagine, some of them are a little weird. I was intrigued by the Avocado Muffins.

Avocado Muffins

2 cups all-purpose flour

2 tsp baking powder

¼ cup sugar

½ tsp salt

1 cup toasted slivered almonds

1 large egg

¼ cup butter, melted

1 cup milk

1 medium ripe avocado, peeled, seeded and pureed

  1. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly grease or line with paper baking cups twelve 2 ¾-inch muffin cups.

  2. In a large bowl, blend together the flour, baking powder,sugar, salt, and almonds. In a small bowl, beat the egg until foamy. Beat in the butter, milk, and pureed avocado. Combine the two mixtures, blending until the dry ingredients are just moistened.

  3. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 15 to 20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 5 to 7 minutes. Serve warm, or invert onto the rack to cool completely. Top with Peach Sauce.

Once baked, these muffins are a pale green. The toasted almonds are a very nice addition to the creamy avocado taste. I did not make the recommended Peach Sauce, but they taste great warm with a little butter. I can imagine a little cinnamon added to the batter would be very nice.

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