Avocado muffins

The texture of these muffins is tender, they are moderately sweet with a pleasant taste and aroma of lemon zest.

Recipe by:

helen_platonova1

Ingredients

Muffins

egg

1pc

sugar

80g

2.80oz

0.32cup

5.36tbsp

salt

0.04oz

0.07tbsp

butter

70g

2.45oz

0.28cup

4.69tbsp

milk

70g

2.37fl oz

flour

120g

4.20oz

0.48cup

8tbsp

almond flour

30g

1.05oz

2tbsp

baking powder

0.14oz

0.27tbsp

avocado

50g

1.75oz

3.35tbsp

lemon zest

1pc

lemon juice

0.17fl oz

Method

Combine the egg with sugar and salt, whisk until uniform.
Pour in the milk and melted butter (not hot).
Add all the dry ingredients (flour, almond flour, baking powder), and combine.
Add the lemon zest, lemon juice and chopped (or grated) avocado.
Mix everything until uniform. Fill the molds with the batter.
Bake at 338F (170C) for about 30 minutes.

Recipe source

Method

The filling

Mix the strawberries with sugar, starch and zest, and leave for 15 to extract juice.

Baking

Roll out the dough for the pie crust from the second half of the dough.
Put the filling on the baked base along with all the juice; cover with another layer of dough on top, pinch the edges, grease the surface of the pie with an egg.
Make cuts so that steam can escape during baking, and sprinkle the pie with sugar.
Bake at 356F (180C) for about 40 minutes until the crust gets golden brown, and the filling starts to gurgle.
Let the pie cool completely for the filling to stabilize.

...

Explore full recipe