California Avocado Muffins
|4||Tbsp.||butter, room temperature|
|1/4||cup||vegetable or canola oil|
|1 1/2||cups||all-purpose flour|
|2||Fresh California Avocados**|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Preheat the oven to 325°. Line a standard size 12 muffin tin with baking papers.
- Combine the buttermilk, oil, and vanilla extract. Set aside. Sift together the flour, salt, and baking powder and set aside.
- In the bowl of a stand mixer, using the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed.
- Alternate adding the liquid and dry ingredients. Start with half of the dry ingredients, and mix on low until just combined. Add half of the liquid ingredients and mix until just combined. Scrape down the sides and bottom of the bowl to ensure a smooth, lump-free batter. Add in the remaining half of the dry ingredients, and then the remaining liquid ingredients, mixing each until combined well. Let batter rest while you prepare the avocados.
- Cut each avocado in half and remove the seeds and peel. Put one avocado into a food processor and puree until smooth. Fold this into the muffin batter.
- Cut the second avocado into ¼ inch dice. Fold this into the batter.
- Divide the batter among the 12 muffin cups, filling each about 2/3 full.
- Bake 25-30 minutes until golden brown and a toothpick inserted into muffin comes away clean.
- Allow muffins to cool 5-10 minutes in the pan, then remove muffins from tin onto a wire rack to finish cooling to room temperature. Serve.
* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.