Avocado Lime Muffins.
I have issues.
But I think we all know that by now, right?
I never thought these muffins would work. They sounded delicious in my mind, but I had no clue how to throw them together.
I knew I wanted to use avocado. And lime juice.
And I have been dying to try the persian lime olive oil that I picked up in Michigan.
You guys know I rarely talk about the products I use. But these I love. You must make your way over to Fustini’s and order at least one flavor. But have fun trying to choose! It’s basically impossible.
So with all this other liquid, do I need an egg? Do I add sugar? Am I insane?
Don’t answer that.
But they worked. They just worked. In fact, they were incredible. I want one right now. Which I could have, except I ate them all.
What I love most about these muffins is that they can be sweet or savory. To me, they bear a slight resemblance to cornbread – delicious with a big bowl of soup or chili, or fabulous with some nut butter or ice cream.
I just ate them with butter. It was the quickest way to get them into my stomach.
It is difficult to explain, but they just work.
Avocado Lime Muffins
makes 12 muffins
2 cups whole wheat pastry flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lime zest
1/4 cup olive oil (I used Persian Lime)
1/4 cup freshly squeezed lime juice
about 2 tablespoons warm water (or milk, etc)
Preheat oven to 350.
Combine dry ingredients in a bowl. In a smaller bowl, combine avocado, lime juice, lime zest, and olive oil, mixing until smooth and avocado chunks are gone. Mix wet ingredients with dry, then add additional water (or other liquid) 1 tablespoon at a time until batter is moist but not runny.
Fill muffin tins 3/4 way full. Bake for 15-20 minutes.
Then about 5 minutes after they came out of the oven, I ended up with this:
See? Told you I have issues.
I also realized as I was typing up the recipe that these are vegan. (Minus that whole huge-smear-of-butter-thing.)
I don’t even know who I am anymore.