I want to say that my exposure to avocados was minimal. I had purchased over-ripe ones in the store to salvage their pits to grow as indoor plants...but never had I tasted one (usually by the time a pit is considered ready to plant the flesh is completely beyond eating). Further to that my exposure to muffins was limited...primarily the overly sweet coffee shop variety and some horrid little things my mother use to make me eat for fiber. Further to that I had never eaten a savory muffin at all! So it was with great trepidation that I decided to make these muffins. Best gamble I have taken food wise in a long time. The muffins are robust, flavourful and almost a meal unto themselves. They are simple to make and tasted delicious only slightly cooled from the oven, but are still powerfully good the next day. The first half dozen we polished off almost straight from the oven with bowls of soup in the evening and the remaining ones became our breakfast...that and a hot drink and I felt pumped for the upcoming day. I hate breakfast normally...too dash bland...but these wonder muffins had sufficient flavour to wake up the taste buds...with no morning prep time. My type of breakfast. I didn’t make any alterations to the recipe whatsoever, because I felt they were perfect just the way they were. Oh yes ...the dreaded avocado...it added to the depth of flavour but did not dominate the muffin ...all that fuss about nothing!
I like the avocado, bacon, and cheese, but felt that the dough of the recipe needed more flavor. I would try this again with some garlic and onion powder, and maybe some chili powder.
The recipe worked very well. I made them for a cocktail party, which had a lot of other food. Did not have mini-muffin forms, so they turned out to be kind of large and not many were eaten. But next morning - oh my God, the best morning-after food ever! We devoured them for breakfast. Used light version of cubed bacon, light creme cheese and light mayo. But the "tasty" cheese was strong Austrian Bergkaese. It was great. Avocado tasted like asparagus, nobody could figure out what it was. Easy to make, too. Definitely a keeper.
Yummy. I didn't have any spring onions, I used whole wheat flour and almond milk, as that is what I had on hand. Turned out really well. I baked them for 15min at 395. Next time I would add more bacon.
These were really tasty! I didn't have the spring onions, either, so sauteed up some yellow onion with the bacon. I was a little heavy handed on the cheese. Otherwise, kept as is. Brough to a friend's house to go with the black bean soup. Thanks for posting this unique recipe!
These were awesome! I did a coupon substitutions based on what I had - paprika instead of cayenne, and I caramelized/chopped a couple shallots instead of putting spring onion in. I'm in America so I set the oven at about 400 and they took closer to 15 minutes.
These Muffins turned out okay. I will try it with broccoli next time and see out that works.
This is really good. I substituted 1/2 cup of regular flour with cornmeal flour. I kind of forgot to put the cheese in so I just melted a little cheese on top of them, and they're great!! Note: 200 degrees C is about 395 degrees F and I did end up baking them for a little over 15 minutes at 395 F.
These are a wonderful savoury muffin...lovely and light. Next time I'll only use 1/2 and avo...and I think I may try replacing the avo with corn kernels for something a bit different. These muffings are great to serve along side soup or just on their own...YUM!
Fantastic! I just ate 3 (oops). I used 1/2 wholemeal and 1/2 plain flour and reduced the butter to about half, as I felt with the bacon and avocado there was plenty of fat. I also used skim milk. They still came out great - fluffy and soft. I did find that making 12 large muffins took considerably longer than 10 minutes at 200c. Just keep checking them. Next time I will add some corn kernels!