Saturday, September 18, 2010

Avocado Muffins Anyone?

Anyone here loves avocados? me? i only love avocado milkshakes so why am i baking these muffins instead of doing a milkshake haha cause i would like to know how does avocados taste in bakes and err i'm not exactly satisfied with the result lets take a look at the pictures first then i shall explain more...

mashed avocados flesh
the final batter
looks weird?
Well so what do you guys think? the color lol as described by my friends were moldy well that's the natural color of the avocado after baking, taste wise its so-so no avocado fragrance no taste of avocados i was expecting it to taste in between butter & milk but so such luck but then its very moist and soft perhaps because of the condense milk i added in on the spur of the moment. And another thing be sure to get very ripe very ripe avocados for this for easy mashing and i really think it would bring out the avocado taste i got medium ripe and i got tasteless muffins lol. Those who do try this please let me know your review please.

Avocado Muffins
(adapted & modified from Nigella's Banana Muffins)

1/2 cup vegetable oil
2 eggs
1 tbsp condense milk mix with 2 tbsp water
1 2/3 cup flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 medium-size very ripe avocados, mashed

  1. Preheat oven to 200 degrees C. 
  2. In a mixing bowl, mix the oil,eggs and condense milk together.
  3. Put flour,sugar,baking powder,baking soda & salt into a mixing bowl then add in the mixture from step 2.
  4. Bake in the preheated oven for 25mins or till cooked.


WendyinKK said...

Yup. You can test the ripeness by touching the "stem".
Always buy fruits with the stem attached. When you push the stem slightly, if it can move or the area around there seems softened, it is ripe. But if it's not ripe enough, it might give you an unpleasant taste.
So far, I've only made Avocado Chilled Cheesecake, and I'd say, the taste is good. The recipe is from Alex Goh.

Pei-Lin said...

So far, I've only avocados served plain with honey. I've not used them in cooking and baking. Actually, I suspect avocado itself won't impart much flavor because, say, when compared to banana, its flavor isn't as intense. Even for bananas, the flavor isn't as strong ... at least to me. So, for banana bakes, I'd use 1 or 2 drops of banana flavoring. I know it's bad ... =P

I have a baked avocado cheesecake recipe by Junko Fukuda. When the fruit is more affordable, I'll buy some to try just to bring the cat back -- because curiosity has killed it. HAHA!

Bakericious said...

Jess, I also thinking of buying avocados to make cake but cheesecake instead. Let me try my luck again at supermarket tomorrow.

Angie's Recipes said...

I have never had any muffins baked with avocado!! What an unique combination!

Cooking Gallery said...

I am very sure I would love these! I love avocado as dessert, so could imagine that avocado muffins would taste great too!

j3ss kitch3n said...

thanks wendy & pei-lin for the advice!

jess you could get it at ntuc fairprice now

thanks angie and cooking gallery

Pei-Lin said...



Joyti said...

I've never had an avocado milkshake OR used one for cupcakes. But they sound like they'd be yummy...all creamy and such. The color doesnt look moldy to me. Maybe you need very ripe avocados for baking? Like you need for bananas to be very ripe (I've tried medium-ripe bananas in recipes that I've made with very ripe---very ripe makes a HUGE difference).

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