Avocado, almond, and chocolate muffins
Now that I’ve loosened up a bit with muffins—before I was just a “robot” strictly following the recipes that came my way—the fun begins with ingredient combinations. So far, I haven’t had any serious cases of making something inedible (fingers crossed, I don’t like wasting food); I usually rely on my sixth sense to come up with interesting, pleasant, and successful combinations.
Today’s one has a very smooth and inspiring result. The avocado is perfectly hidden and provides its neutral flavor and its classic melt-in-the-mouth texture. The chocolate adds the sweet touch—you know I don’t like to overdo it, or it becomes too much—and the almond translates into the subtle flavor that lingers after eating them.
Enjoy them!
Ingredients for 12 units
250 g wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons poppy seeds
1 teaspoon flax seeds
1 tablespoon ground almonds
3/4 avocado
75 g chocolate couverture
1 egg
150 g sugar
60 ml vegetable oil
1 tablespoon plain yogurt
Preparation
In a large bowl, mix the flour with the baking powder, baking soda, ground almonds, poppy seeds, and flax seeds, and set aside.
Peel the avocado and cut 3/4 of it into small cubes. Also chop the chocolate couverture into small pieces and mix them with the avocado.
In another bowl, beat the egg and add the sugar, oil, and yogurt.
Pour the mixture from the second bowl into the first and stir quickly until combined. Now add the avocado and chocolate mixture and stir until you get a homogeneous batter (carefully so as not to mash the avocado if it is very ripe).
Distribute the batter into the paper liners, previously placed in a more rigid mold to prevent them from losing their shape (I usually use a silicone mold or flan molds). Fill the liners only 2/3 full so they can rise.
Preheat the oven to 200ºC for 5–10 minutes. Bake the muffins on the middle rack of the oven for about 20–25 minutes.
Once baked, let them rest for about 5 minutes in the mold so they don’t break. Remove them and let them cool.
Things to keep in mind
They can be frozen and taken out a few minutes before eating, either reheated in the oven or for about 30 seconds in the microwave.
The amount of chocolate is approximate; you can make them with more or less according to your taste.