Photo Credit: Aaron Colussi

Avocado Cilantro Cornbread Muffins

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This dense and flavorful waffle hides the healthy monounsaturated fat of avocado.

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Avocado Cilantro Cornbread Muffins

Avocado Cilantro Cornbread Muffins

This dense and flavorful waffle hides the healthy monounsaturated fat of avocado.
Course: Breakfast
Keyword: avocado, cilantro, cornbread, johnson and wales, johnson and wales university, muffins, vegetarian
Servings: 8
Calories: 280
Author: Johnson & Wales University

Ingredients

  • 1 very ripe avocado; peeled, seeded, pureed
  • ¼ cup honey
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup whole-wheat flour
  • 1 jalapeno, seeded and finely chopped
  • 1 clove garlic, finely chopped
  • ½ cup chopped cilantro
  • ½  teaspoon salt

Instructions

  • Preheat oven to 375°. Grease an 8-inch rectangular pan with oil or butter; set aside.
  • In a large bowl, mix avocado, honey and eggs; beat until well blended. Combine buttermilk with baking soda, and stir into mixture.
  • Add cornmeal and flour; mix until no lumps remain.
  • Add jalapeno, garlic and salt, and give mix a final stir. Pour batter into greased pan.
  • Bake 30–40 minutes, or until a fork/toothpick inserted in the center comes out clean.

Notes

Live Naturally is excited to partner with Johnson & Wales University. Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

Nutrition

Calories: 280kcal | Carbohydrates: 51g | Protein: 10g | Sodium: 400mg | Fiber: 8g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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