# ovenfood#raisin avocado muffin

Overview

Avocado, I turned around a few times in my mind, and finally settled on avocado muffins. Although the avocado bread was more ideal, this muffin was simply left because of my quick hands. Although the last bit of olive oil in the bottle is not enough, I don’t want to add any more because avocado is oil. I didn't bother to mash the avocado in advance, so I just poked it with a spoon and poured in the egg liquid. It's as smooth as it can be, and it doesn't matter if it's a little grainy. The raisins are just washed with water, and there is no need to soak them in wine or water. It still takes some time to soak them. The batter without too much liquid is thicker, but it also looks very fluffy after baking. Fresh and natural green. . . . . .

Tags

• baking
• breakfast
• afternoon tea
• students
• avocado
• baking powder
• cake flour
• egg
• olive oil
• raisins
• sugar
• baking soda

Ingredients

Steps

1. 1 Ingredients: 130g low-gluten flour, 1 avocado, 40g sugar, 1 egg, 20g olive oil, 50g raisins, 1g baking soda, 3g baking powder

   

2. 2 Cut the avocado in half and remove the core,

   

3. 3 Mash it with a spoon,

   

4. 4 Pour the eggs and sugar into a large bowl and beat evenly,

   

5. 5 Add olive oil and stir evenly,

   

6. 6 Pour in avocado and mix well.

   

7. 7 Add raisins and mix well.

   

8. 8 Sift flour and baking soda into avocado paste,

   

9. 9 Mix well.

   

10. 10 Put into muffin mold, eight minutes full.

    

11. 11 Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-30 minutes.

    

12. 12 The surface is golden brown and comes out of the oven.

    

13. 13 Unmold immediately and serve after cooling slightly.