Mixed Berry Avocado Muffins Recipes
AVOCADO-BLUEBERRY MUFFINS (SPONSORED)
Classic blueberry muffins that call for creamy fresh California Avocado to replace shortening or butter. The result is very moist and great for breakfast, snacks, tea time or dessert. Health-conscious bakers can substitute avocado for many traditional baking ingredients, such as butter or shortening. By substituting avocado, the nutritional value of baked goods is increased with the fruit's contribution of nearly 20 vitamins, minerals and phytonutrients, along with "good fats" (poly and monounsaturated fats), while reducing the overall calories in a recipe.
Provided by Food Network
Time 55m
Yield 12 Muffins
Number Of Ingredients 15
Steps:
- Streusel Topping:
- 1.Whisk together the flour, sugar, and cinnamon. Add the butter, and mix in using your fingers to rub the butter into the dry ingredients. Set aside.
- Muffins:
- 2.Preheat oven to 375°F. Line a muffin tin with 12 paper liners.
- 3.In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- 4.Spoon avocado into a stand mixer and beat until almost smooth. Add sugar and beat until well blended.
- 5.Add the egg, beating until completely combined. Add the vanilla and the yogurt and mix well.
- 6.Put the flour mixture into a sifter and sift half of the mixture into the batter and mix until just combined. Sift in the remaining flour and mix until just blended. Gently fold in the blueberries.
- 7.Using a spoon or an ice cream scoop, divide the batter among the 12 cups. Sprinkle the streusel topping over the batter in the 12 cups, dividing evenly.
- 8.Bake for 25-30 minutes, or until a wooden tester comes out clean. Let cool in the pan on a rack for 5 minutes before removing.
- 9.Serve warm or at room temperature.
- Serving Suggestion: Serve warm with a little butter or your favorite jam.
MIXED BERRY MUFFINS
Make and share this Mixed Berry Muffins recipe from Food.com.
Provided by Gingerbear
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat to 400°F.
- Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
- In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
- In another medium bowl, whisk the milk, oil and eggs.
- Mix well and pour into the well.
- Stir just until blended.
- Fold in the berries.
- Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
- Cool in the pan for 5 minutes.
- Remove the muffins and serve warm or cool on a wire rack.
Nutrition Facts : Calories 229.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 33.9, Sodium 172.7, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 3.9
MIXED BERRY AVOCADO MUFFINS
Modified from http://cookienameddesire.com/wild-berry-avocado-muffins-recipe/ -- make with a mixture of raspberries, blackberries, blueberries, and strawberries. Or, make with one kind of berry. You decide!
Provided by KerfuffleUponWincle
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Line your 12-cup muffin pan with liners and set aside.
- In a medium bowl, mix the flour, salt. baking powder and baking soda. Set aside.
- Scoop out the inside of the avocado and cream in a separate large bowl until smooth.
- Add the sugar to the avocado and mix well.
- Add the vanilla, egg and yogurt to the avocado and mix.
- Slowly add in the flour mixture and mix until just incorporated.
- Fold in the berries.
- Use an ice cream scoop to evenly distribute the batter to the cupcake liners.
- Topping: Make the topping by combining all the ingredients together and mixing well with a fork until the mixture forms large crumbs.
- Add a small amount of topping mixture to each muffin and bake for approximately 22-25 minutes, or until a toothpick comes out of the center clean.
Nutrition Facts : Calories 230, Fat 5.7, SaturatedFat 2.2, Cholesterol 23.2, Sodium 268.7, Carbohydrate 41.3, Fiber 2.2, Sugar 16.8, Protein 4.3
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