Bread and Baking — By Ben on 25 November 2009
Avocado Corn Muffins

Avocado muffins

Last February I published this post about an upcoming cookbook that a couple of foodie friends were working on. After a lot of work the project is finally completed. This accomplishment was only possible with the selfless participation of foodies from all over the world. But what’s so special about this cookbook? I’ll let the team answer this question with the following description:

Food does not simply nourish the body; food also celebrates what makes the world diverse, as well as, what unites us. The BloggerAid Cook Book is a collection of international recipes illustrating that we can work together and unite for a greater cause. The authors of this cookbook are food bloggers from around the world who have endeavored to make a difference by raising funds for the World Food Programme and encompassing their passion for “all things foodie” at the same time. Through these recipes they share their traditions and insatiable curiosity about new flavours. They pay tribute to the home cooking of our grandmothers, while celebrating the exoticism and richness of a world brought closer together by their hopes to make a difference. With recipes such as Tomato-Cheese Ravioli with Eggplant Sauce, Spicy Serundeng Tuna and Peanuts, Serrano Ham Paella with Oyster Mushrooms, Raspberry Mascarpone Bites and Triple Layer Orange-Passion Fruit Tart we are doing our part to say that bloggers can change the face of famine.

We chose the United Nations’ World Food Programme (WFP) to receive the funds generated by the cookbook because of the wonderful work this organization does. The WFP has touched the lives of our members, many of whom are from countries where poverty is often a way of life. More specifically, 100% of BloggerAid’s proceeds from the cookbook will benefit the WFP’s School Meals Programme, which benefits an average of 22 million hungry children each year. School meals are important on many levels. In countries where school attendance is low, the promise of at least one nutritious meal each day boosts enrollment and promotes regular attendance.
This book is a virtual way for all of us, wherever we may be and however rich or poor we may be, to pull up a chair at the same table and share what we have.

I was fortunate enough to be part of this project with one of my recipes. If you have been following this blog for awhile, you might know that I love avocados. They are one of those super foods that are not only healthy, but also delicious and so versatile that can be used in countless ways. That’s why I decided to send this recipe that features them for this project. We can alleviate hunger in a very delicious way, right? As I promised 10 months ago, I am sharing the recipe for these muffins with you here. But please buy this book. You’ll feel good knowing that you are supporting a very noble cause.

Avocado Corn Muffins
Author: 
Recipe type: Bread
Cuisine: Mexican
Serves: 10-12
 
Ingredients
  • •1 cup all-purpose flour
  • •1/2 cup yellow cornmeal
  • •1/4 cup sugar
  • •1½ tsp baking powder
  • •1/4 tsp salt
  • •2 eggs
  • •1/4 cup milk
  • •1 large avocado
Instructions
  1. Pre-heat oven to 350°F.
  2. In a large bowl mix flour, cornmeal, sugar baking powder and salt.
  3. Cut and seed avocado. With a fork mash it very well in a separate bowl
  4. Mix eggs into the flour, one at a time. Add milk and avocado. Mix until all the ingredients are well incorporated.
  5. Grease muffin pan(s) and pour mixture into them. It yields about 10-12 muffins.
  6. Bake for 25 minutes or until the tops start to turn golden brown.

Avocado muffins

¡Buen provecho and Happy Thanksgiving to my US friends!

Thanksgiving is a sham, but a sham with yams. It’s a yam sham.
-Buffy the vampire slayer

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(30) Readers Comments

  1. Lovely muffins, great recipe!
    Mamatkamal

  2. I've only made corn muffins and cornbread from a mix. Maybe next time I'll try adding an avocado to it (if I don't eat it on its own first).

  3. These look stellar! I love the use of avocados and I have one sitting in my kitchen right now…hmmmmmmm.

  4. I had just noticed the Buffy quotation you have there, Love _Buffy_! =D

    (In the process of cleaning out my reader and I'm printing out the recipes I've bookmarked. Will have to try these avocado corn muffins soon!)

  5. Considering that avocado rises and then falls in the baking process and the need to reduce baking powder for high altitudes, do you think that this recipe is possible in Mexico City?

    • I haven’t tried it in Mexico City yet. Actually, I haven’t tried a lot of baking here. The two times I’ve tried to make bread I failed miserably…

      • hah. tell me about it. I may venture and try it. I’ve gotten it down for the most part, but that avocado is a whole different ball game.I ‘ll let you know.

  6. Made the avocado cornbread. I used a Florida avocado and so reduced the liquid by 1/4 cp, used yogurt instead of mile and reduced the sugar. I also used bread flour as I had no all purpose and cooked it as a round loaf rather than muffin. It worked beautifully. Good recipe.

  7. Update: the first bite was good but the second was bitter. Think it is the avacodo. Will have to try this with haas avocados.

  8. Pingback: Butternut Tomato Bisque | Amor y Sabor (Love + Flavor)

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