by Dr. Coffee
Start the morning with an interesting addition to the breakfast menu. These muffins offer the sweet notes of a muffin and the savory notes of smoky almonds, along with the moist, pleasing texture of the avocado and the crunch from the almonds. They offer the “Ying and Yang” in both categories. A perfect match when you feel like being healthy!
Prep Time: 50 min.
Refrigeration Time: 25-30mins., cooling 30+ mins.
Yield: 12 muffins
1.95 oz. C2 Productions Freeze-dried Haas Avocado, blend to a powder
4.5 oz. Water
1 tsp (.20 oz.) Lime Juice
2/3 c. (5.20 oz.) Buttermilk
1 ea (2.00 oz.) Egg, lg.
¾ c. (5.25 oz.) Granulated Sugar
1/4 c. (1.75 oz.) Vegetable Oil
2 ¼ c. (8.50 oz.) Unbleached All-Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
½ tsp Salt
¼ tsp Ground Allspice
¼ tsp Cinnamon
3 oz. Smokehouse Almonds, chopped (can use different types)
Preheat oven to 350 deg. Lightly grease the inside of a 12-muffin tin or line with papers and grease the inside of the paper.
In a large bowl, combine the powdered avocado, water, and lime juice; stir and let sit for 20 minutes to hydrate.
Combine the next four ingredients with the hydrated avocado.
Whisk together the dry ingredients; stir into the wet ingredients until the batter is evenly mixed with no wet or dry spots.
Stir in the chopped nuts.
Scoop the batter into the prepared pan, filling each well 2/3 full.
Bake for 25 to 30 minutes, until a cake tester inserted in the center comes out clean and the top has a brownish color on top.
Remove from pan and cool on cooling rack.
Adapted from: The Baking Sheet, Spring 2007 (King Arthur Flour)