Avocado muffins? Yes. Avocado muffins. With avocado in them. The dough is indeed green.
I came by this recipe for avocado pound cake a while back and wanted to make muffins out of it. I posted the recipe on Facebook and said I wanted to give it a shot, but was afraid people would be too weirded out to eat them. Because… you know. Avocado. In the muffins!
A few of my coworkers assured me that if I brought avocado muffins to work that they would for sure be up to trying them out. So I went for it. The results were…. good. Very interesting. The consistency was a bit different than regular muffins and you could definitely taste the avocado.
Avocado Pound Cake
From: Joy the Baker
Note from rachelleb: I made these into muffins and it made 30 muffins. I didn’t have any buttermilk and I substituted Greek yogurt for it. I baked the muffins for 25 minutes.
3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
flesh of 1 1/2 ripe avocados, just over a cup to a cup and a half of avocado, mashed
Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.
In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.
Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.
Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 degrees F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. I checked my cakes every ten minutes or so after the 30 minute mark. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.