March 12, 2012

it's easy being green


I love avocados.  I love eating them in salads or just on their own.  It's rare for an avocado to almost go bad at our place, because we eat it up before you can say George Washington.




But last week that very thing happened.   It was my fault, because I kind of forgot we had them.

Luckily, I found a great recipe for avocado bread, that I adapted to make avocado cornbread muffins.

The batter is pretty and green, and when it bakes up, it keeps the colour of avocados.






Here's the recipe!

Avocado Cornbread Muffins
adapted from Joy the Baker and Bouffe Delicieuse


ingredients

3/4 cups all-purpose flour3/4 cups cornmeal
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter, softened
3/4 cup white sugar
1/2 teaspoon vanilla extract
1 egg
1/2 cup mashed ripe avocado
1/2 cup milk and or buttermilk

12 walnut halves
Directions
Preheat oven to 350 degrees F.  Grease a muffin pan and set aside.
In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda.  Set aside.  Set the egg out on the counter to come to room temperature while you beat the butter and sugar.
In the bowl of a stand mixer, beat butter on medium speed until softened and pliable.  Add the sugar and beat until light and fluffy, about 4 minutes.  Add the avocado and beat another minute to incorporate.  Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
Add the egg, beating 1 minute.  Beat in vanilla extract.
Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture.  Beat just until combined.
Divide the dough between the muffin molds, place a walnut on top of each for garnish, and place in the oven.  Turn the oven down to 325 degrees F.   Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean.   Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.