This is a surprisingly tasty chocolate muffin recipe.There is an avocado in it, but it doesn’t taste like avocado at all, it is only there for the texture. Avocado is used as a substitute for butter. This is dense, thick and a sweet muffin and hence can be considered as a regal breakfast dish.
Ingredients
1 ripe large avocado
1/2 cup sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
½ cup cocoa powder
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup milk
¼ cup mini chocolate chips
Instructions
Preheat the oven to 350. Prepare muffin tin by putting liners in and spraying them with cooking spray.
In a large bowl, beat the avocado and sugar until as smooth as it will get. Its okay if there a few small chunks of avocado. They will mush in as you add the dry ingredients.
Add the vanilla and the eggs, mixing until well incorporated.
Mix the dry ingredients.
Alternate adding dry ingredients with the milk until they are well mixed. Do not over mix, but also make sure to smush up any remaining little specks of avocado. Mix in the mini chips.
The batter is pretty thick and dense. Fill the muffin cups about ⅔ full. I used an ice cream scoop to do it easily and cleanly.
Give the pan a good couple of taps on the counter to level them out a bit. Bake for 18-20 minutes or until set, a bit puffed and a toothpick comes out with some moist crumbs.
Let cool completely. These will store well covered on the counter, or freeze to keep them fresh longer.
No comments:
Post a Comment