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AVOCADO AND BLUEBERRY MUFFINS
June 29, 2016
Kitchen reopens after being away for a week! Brought some local avocados back from Kota Kinabalu but unfortunately LO doesn't like eating them plain anymore :(. So I had to think of ways to 'hide' them so LO will eat without knowing. Haha :P. When I told my hubby I wanted to try making avocado and blueberry muffins, he laughed and said, "Huh? Sounds like a weird combination!" To prove him wrong, ta-dah!
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| Eat them for breakfast, teatime or anytime! |
These avocado and blueberry muffins have reduced calories, fat and cholesterol with increased 'good fats'. There are nearly 20 vitamins, minerals and phytonutrients in avocado, not to mention the nutrition in blueberries. And the taste? These muffins are moist and surprisingly delicious!!
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| The local avocados have smooth skin and the texture is slightly less creamy than the usual Australian ones that we buy. |
Ingredients:
(Makes 6)
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 ripe medium sized avocado
- 60g brown sugar
- 1/2 egg
- 1/3 cup fresh milk
- 1/2 cup fresh blueberries
- Preheat oven to 180°C and line a muffin tray with paper cups.
- Mix flour, baking powder and baking soda in a medium bowl.
- Scoop avocado into a large bowl and beat with an electric hand mixer til almost smooth. Add in sugar and beat til well combined.
- Add egg and continue to beat til completely combined. Add milk and mix well using a spatula.
- Sift half the flour mixture into the batter and mix til just combined. Sift in the remaining half and mix til just combined. Do not over mix. Gently fold in the fresh blueberries.
Sift in half the flour mixture at a time. 
Mix til just combined.
Gently fold in the blueberries. - Divide the batter evenly among the 6 cups.
Divide the batter evenly. - Bake in the preheated oven for 25-30 mins, or til the skewer comes out clean when tested. Let cool in the pan on a rack for 5 mins before removing. Best served warm :D
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