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Avocado Cornbread Muffins Recipe
Avocados are used as a surprising and delicious addition in this moist homemade cornbread muffins recipe. You’ll find these savory muffins pair well with a variety of your favorite comfort food recipes from chili to southwestern-style soups and salads.
Recipe provided by the Julie Tuizer, MS – Instructor Kendall College
View the Hass Avocado Foodservice Culinary Lesson Plan
Yield: 10 Muffins
Recipe provided by the Julie Tuizer, MS – Instructor Kendall College
View the Hass Avocado Foodservice Culinary Lesson Plan
Yield: 10 Muffins
Re-Calculate: Ingredients
Ingredients:
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 Tbsp. baking powder
- 1 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 egg whites
- 1/4 cup vegetable oil
- 3/4 cup water, room temperature
- 1 Tbsp. green onion, thinly sliced
- 2 Tbsp. marinated sundried tomatoes, chopped
- 1/4 ripe, Fresh Hass Avocados, peeled, seeded and diced small
- Non-stick baking spray, as needed
Instructions:
- Pre-heat oven to 400 degrees F.
- In a medium bowls, sift together flour, cornmeal, baking powder, salt and pepper. Mix well.
- In a small bowl whisk together egg whites, vegetable oil and water. Gently stir in green onions, sundried tomato and avocado.
- Make a well in the center of the dry ingredients and add the wet ingredients into the well.
- Mix together gently until just combined.
- Coat muffin pan with nonstick cooking spray. Pour 1/4 cup batter into each cup.
- Bake for about 15 minutes or until lightly browned.
Serving Suggestions:
Variation:
To prepare the muffin, replace the 1/4 cup of vegetable oil with 3/8 cup pureed avocado.
To prepare the muffin, replace the 1/4 cup of vegetable oil with 3/8 cup pureed avocado.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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