Avocado Cilantro Cornbread Muffins

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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:

Calories: 280kcal

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