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Avocado, chocolate & almond muffins « Pinch of Cumin
Pinch of Cumin

Avocado, chocolate & almond muffins

Now that I have gained in confidence with muffins -before I was a mere “robot” following literally the recipes that fall into my hands-, the enjoyment starts with combinations of ingredients. By the moment I have not had serious episodes of cooking with non eatable results (fingers crossed, since I do not like to throw food away); I normally put my sixth sense to work in order to sense interesting, pleasant and successful combinations.

Today’s has a very soft and inspiring result. Avocado is perfectly disguised and it provides its neutral flavor and its traditional texture that melts in your mouth. Chocolate adds the sweet touch -you might already know that I do not like to over-use it, it is sickly for my taste- and almonds translate into the end up flavor that you get after eating them.

Enjoy them!

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Ingredients for 12 muffins

250 gr of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoons of baking soda
2 teaspoons of poppy seeds
1 teaspoon of linseed
1 tablespoon of ground almonds
3/4  avocado
75 gr chocolate frosting
1 egg
150 gr of white sugar
60 ml of vegetable oil
1 tablespoon of plain yogurt

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Directions

In a big bowl, mix flour, baking powder, baking soda, ground almonds, poppy seeds and linseed and reserve it.

Peel avocado and cut 3/4 of it into small cubes. Cut also chocolate in small cubes and mix it with avocado.

In another bowl, whisk egg and add sugar, oil and yogurt.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter. Do not panic if the batter is too thick. It has to be this way so that it grows up well. In case you cannot stir it, you can add a trickle of milk so that you can do it. Add now the mixture of avocado and chocolate cubes and mix it until homogeneous (carefully so that you do not crush avocado in case it is very ripe).

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Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 30 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

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To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of chocolate is approximate; you can do it with more or less, depending on how much you like them.

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My culinary creations - © 2014-16, Sara Jiménez

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