Lemon-Avocado King Muffins

My love for avocados took me in a new direction.  Because of their creamy, buttery texture I knew they would work well in baking.  But what flavor should I pair with them?  I chose to try lemon and it was like a marriage made in heaven!  The addition of melted white chocolate to the batter gives the muffins additional flavor and moistness. I made these muffins in a king size muffin pan, but you can use jumbo or regular size if you like.  Obviously, you will get more muffins that way.  Here is my recipe:

2 cups of all-purpose flour

1 ½ teaspoons of baking powder

½ teaspoon of baking soda

½ teaspoon of salt

4oz. of fresh avocado pulp, sliced ¼”

¼ cup of canola oil

2 large eggs

1 cup of low fat buttermilk

2/3 cup of white granulated sugar

1 ½ teaspoons of pure lemon extract*

1 Tablespoon of finely grated lemon zest

6oz. of white chocolate chips

Garnish:

Powdered sugar for shaking on top

Preheat the oven to 325 degrees.  Lightly spray a 6-cup king size muffin pan with non-stick cooking spray with flour added.  Set aside.

In a medium mixing bowl, combine all-purpose flour, baking powder, baking soda, and  salt.  With a large wire whisk, mix until well blended.  Set aside.

In a 5-cup electric blender, combine the fresh avocado pulp, canola oil, eggs, low fat buttermilk, white granulated sugar, pure lemon extract, and finely grated lemon zest.  Blend on low for 10 seconds.  Use a small rubber spatula to scrape down the sides and stir for 10 seconds.  Blend on low again for 8-10 more seconds, or until smooth and creamy.  Pour the entire mixture into a large mixing bowl.  Set aside.

In a small microwave-safe bowl, combine 6oz. of white chocolate chips.  Microwave on high for approximately 1 minute.  Stir the chips and microwave at 10 second intervals until chocolate is melted and smooth.  Immediately add the melted white chocolate to the avocado-lemon mixture.  Whisk quickly so the chocolate does not start to set up.  Add the flour mixture to the wet ingredients and mix only until all of the flour has disappeared.  Using a 2” metal cookie scoop, evenly divide the batter among the 6 prepared king muffin cups.  The muffin cups should be approximately ½ full.  Bake in a preheated 325 degree oven on the center rack for approximately 25-30 minutes, or until a toothpick comes out clean.  Remove the pan from the oven and place on a large cooling rack for 10 minutes.  Carefully loosen the edges with a regular butter knife and remove the muffins to the cooling rack.    Cool for another 10 minutes before garnishing with the powdered sugar.   Once cooled, lightly shake some powdered sugar evenly over the top of each muffin.  Makes 6 king muffins.

I hope you will try these muffins.  I served them at a party once,  and no one could guess that there was avocado in them.  Even your kids will love them! 

*If you want to substitute lemon essential oil for the pure lemon extract, use approximately 1/4-1/2 teaspoon only.  Add a little at a time and taste before adding more.

Live to bake!

Pam