Lifestyle
Whip up a batch of freshly baked avocado muffins
Whether you're on the go or enjoying a relaxed morning, avocado muffins are a quick, nutritious start to your day.
These aren’t your typical sweet muffins. Instead, they’re a savoury breakfast option that combines the creaminess of avocado with the protein punch of eggs, veggies, and other tasty ingredients. You can whip up a batch in advance and store them in the fridge or freezer, so you always have a quick, healthy breakfast ready to go.
They’re also incredibly versatile – whether you’re vegan, vegetarian, or a meat-lover, you can tweak the ingredients to suit your preferences. Add a kick with chilli flakes, or throw in herbs like cilantro or parsley for extra freshness. If you want more protein, throw in some beans or smoked salmon. Recipe compliments of The South African Avocado Growers’ Association.
Ingredients
- 8 large eggs
- ½ cup (125 ml) fresh cream
- 2 ripe avocados, peeled and chopped
- 2 cups leftover roast vegetables or stir fry vegetables
- ½ cup (60 g) grated cheddar
- Salt and pepper, to taste
- Avocado or olive oil to grease
- To serve, extra avocado sliced
- Sweet chilli sauce
Description
- Preheat oven to 180˚C and grease a 12-cup muffin tin.
- Whisk the eggs and cream together, season well.
- Distribute the veggies and avocado evenly between the muffin tin.
- Pour egg mixture over veggies.
- Bake in the oven for 20-25 minutes, or until golden and set.
- Serve warm with a dollop of sweet chilli sauce and extra sliced avocado.
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