Avocado muffin cake

Overview

There was an avocado left in the refrigerator that was too ripe to be stored anymore, so I decided to use it to make a cake. This muffin cake recipe is already low in oil and sugar. It tastes very rich in avocado flavor. The combination of avocado and cranberry tastes great. The color is much prettier than matcha green. Anyway, I like it very much and will share it with you!

Tags

• baking
• avocado
• baking powder
• corn oil
• dried cranberries
• egg
• low gluten flour
• baking soda
• black sesame
• fine sugar

Ingredients

Steps

1. 1 Cut the avocado in half and remove the core.

   

2. 2 Scoop out the pulp with a spoon, put it into a bowl, and mash it into a puree.

   

3. 3 Add caster sugar to the eggs and mix evenly with a hand mixer.

   

4. 4 Add corn oil in two batches and continue to stir evenly.

   

5. 5 Add avocado puree and dried cranberries.

   

6. 6 Continue to stir evenly.

   

7. 7 Combine cake flour, baking powder and soda powder and sift into a bowl.

   

8. 8 Use a spatula to stir evenly until there is no dry powder.

   

9. 9 Use a spoon to spoon into the paper cup until it is about 70-80% full.

   

10. 10 Sprinkle some black sesame seeds on top of the cake batter.

    

11. 11 Place in the middle rack of the preheated oven, heat up and down to 180 degrees, and bake for about 20 minutes, until the surface is slightly browned.

    

12. 12 The color of the finished cake is very beautiful, much fresher and more natural than the color of matcha.

    

13. 13 Finished product picture.

    

14. 14 Finished product picture.

    

15. 15 Finished product picture.