Avocado Muffins
Yield
10 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or margarine |
|
| ¼ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
avocados
pureed |
|
| 1 | cup |
almonds
toasted slivered |
*
|
| 1 | cup |
milk
|
|
| 2 | cups |
self-rising flour
self-rising |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or margarine |
|
| 59 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
avocados
pureed |
|
| 237 | ml |
almonds
toasted slivered |
*
|
| 237 | ml |
milk
|
|
| 473 | ml |
self-rising flour
self-rising |
Directions
Preheat oven to 400?F and prepare muffin pans. Cream butter and sugar. Beat in the egg. Blend in the avocado, milk and nuts. Lastly add the flour and mix gently but thoroughly until the ingredients are moistened and combined. Place in pans and sprinkle each with topping.
Bake for 20 to 25 minutes.
Note: Add a dash of grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stirring constantly to stop burning.
