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 head, but I had no clear plan for putting them together.
I knew I wanted avocado. And fresh lime juice.
I was also eager to use the Persian lime olive oil I picked up in Michigan.
I don’t usually gush about products, but I truly love this oil. If you have the chance, try a flavored olive oil you enjoy — it adds a lovely, subtle brightness to baked goods.
So with all that extra liquid, did I need an egg? Should I add more sugar? Was I being reckless?
Don’t answer that.
But they worked. They simply worked. In fact, they turned out incredible. I want one right now — which I could have if I hadn’t already eaten them all.
What I love most is that these muffins can be served sweet or savory. They remind me slightly of cornbread and are excellent with a bowl of soup or chili, or great with nut butter or even a scoop of ice cream.
I ate mine with butter because it was the fastest route to my stomach.
It’s hard 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
1 ripe avocado
2 teaspoons lime zest
1/4 cup olive oil (Persian lime or any mild flavored olive oil)
1/4 cup freshly squeezed lime juice
about 2 tablespoons warm water or milk, as needed
Preheat the oven to 350°F (175°C).
In a bowl, whisk together the whole wheat pastry flour, sugar, baking powder, and salt. In a separate smaller bowl, mash the avocado and stir in the lime juice, lime zest, and olive oil until smooth and lump-free. Fold the wet mixture into the dry ingredients, then add warm water or milk 1 tablespoon at a time until the batter is moist but not runny.
Spoon the batter into a muffin tin lined or greased, filling each cup about three-quarters full. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
About five minutes after they came out of the oven, this happened:
See? Told you I have issues.
I realized while typing the recipe that these are effectively vegan, aside from the optional smear of butter I couldn’t resist.
I don’t even know who I am anymore.