Last week went past so fast that I have realised only today that I was due to write a couple of posts on this blog. I have quite a few recipes to choose from, and I was about to start a new one. However during my visit to the veggie store this morning, my trusty greengrocer commented on the new cover photo on my Facebook page. It also follows nicely from the savoury ones I posted before this one. (Just for my lovely readers to know, you can now also find me on Instagram, where I also happened to post a similar snap almost four months ago to this date.)
They say that practice makes perfect, and I need a lot of practice when it comes to muffins. I cannot complain about the recipes I try, because I know they’re good and so easy to whip up. They are also life-savers when unexpected guests show up for a spot of tea and cake.
The life-saver situation is tried and tested. I made a very similar batch using cocoa powder and a couple of bananas a few years ago for the first time – ever since Nigella Lawson’s book Kitchen became part of my cookbook collection, which are extremely popular in this house. Sometime ago I wanted to make them again for a few friends. This recipe was the first thing that came to mind but as a result of my absentmindedness, I didn’t get any bananas. So I had to improvise – either omit them completely or use a couple of avocados instead.
The result didn’t disappoint – I really liked the texture and they’re great for those who prefer less sugar in their treats. However increasing slightly the amount of sugar will not affect the recipe, apart from the taste of course.
So here’s the Facebook cover photo mystery solved. Now the only thing is to make them again. I promised I would take a batch to share with my trusty greengrocer and his gracious wife. I wouldn’t like to break that. Keep me posted if you decide to bake these. I guess baking season in Malta just begun.
- 2 ripe avocados
- 125ml rapeseed oil, or any other flavourless kind
- 2 large eggs
- 1 teaspoon vanilla extract
- 100g sugar
- 225g plain flour
- 3 tablespoons good-quality cocoa powder
- 1 ½ teaspoon baking powder
Line a 12 muffin tin with paper cases or parchment paper cut into squares for a more rustic look.
Preheat the oven to 175°C.
Half the avocados and discard the pit. Using a spoon gouge out the ripe flesh in a medium-sized bowl and mash well with a fork. Pour in the oil, eggs, vanilla extract and sugar, and beat the ingredients together until combined.
Place a sieve over the bowl and sift the flour, cocoa powder and baking powder into the wet ingredients. Mix everything until just combined. Don’t over mix here – having a lumpy batter is what you want.
Using an ice-cream scoop (I find this to be more practical than a spoon), divide the batter as equally as possible into each muffin case. Bake for around 20 minutes, while keeping an eye on them. They should be done when the top bounces back, or when a skewer inserted into one comes out clean.
When the muffins have cooled for a little while in the tin, just take them out onto a rack, ready to cover in buttercream if you like. Although I really prefer them as is.
2 thoughts on “Chocolate and Avocado Muffins”
How brave of you to go for it! I bet it gave a great texture! I look forward to trying it out!
Hi Sadie, the things we do out of necessity!