This is a Sponsored post written by me on behalf of Avocados from Mexico for SocialSpark. All opinions are 100% mine.
Why yes, I AM trying to hypnotize you into getting out of your avocado rut this morning and working up the nerve to stir it into a baked good, swirl some nutella on top and call it breakfast!
How ever did you guess?
I think we can all agree that avocados are superb on things like sandwiches. And burgers. And in guacamole.
And eaten straight out of their skins with nothing but salt to flavor them.
(I may or may not have gone through a phase in college where that's what I ate first thing in the morning. Every day. For a month. I was very, VERY full that month.)
But the thing about avocados is that they're so....green.
Which is what I happen to love about them.
However, the majority of people on this earth, especially children, seem to have a vendetta against green foods. They throw them. They spit them up. They plain and simple don't like them.
We need to do something about this. Because not only are avocados delicious, but they are nutritional all-stars! Just three slices of this creamy green fruit contains potassium, fiber, folate, vitamin C, vitamin E, and B-complex vitamins that support memory and brain function.
Here's where these muffins come in.
No living breathing soul with a pulse is going to turn down muffins with a HUGE swirl of nutella on top. No matter how green they are.
And really, these were so delicious and so NOT your typical green food that my coworkers devoured all of them without even once guessing that they were eating something good for them.
Aren't little white lies sometimes the best things on earth?
Do you have any fun, kid-friendly avocado recipes up your sleeve? If so, then you should enter the Mini Chef Video Contest!
Starting November 14th, Avocados from Mexico is hosting a video contest for parents of children ages 5-15. All you have to do is submit a 1-3 minute video of your child/children preparing an avocado dish and be sure to have them include why they love avocados and the catchy Avocados from Mexico jingle found on their website. Videos will be judged on the Mini Chef’s personality and the presence of avocado.
One grand prize winner will receive $1,000 in cash (!!!) plus an HD Camcorder (for future home videos!), a Nintendo 3D, 2 games and a personalized Mini Chef jacket. Nine runners up win big too with an HD Camcorder, a Nintendo 3D and a personalized Mini Chef jacket.
If I had children, I would totally be all over this.
Get your video in by December 4th and check back on December 6th to see if your video is one of 10 finalists. Public voting will take place on YouTube December 6-11. The video with the most Likes wins and will be posted on the website December 12th.
So what are you waiting for, get avocado-ing!
Avocado Nutella Swirl Muffins
Makes about 16, adapted from Joy the Baker
- 1 1/2 cups AP flour
- 1/4 cup cornmeal
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 6 tbsp butter, softened
- 1 1/2 cups sugar
- 1 ripe avocado
- 2 large eggs
- 1 tsp vanilla extract
- 3/8 cup buttermilk
- 16 tsp nutella
- Preheat oven to 350. Put cupcake liners in muffin tin.
- In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the eggs out on the counter to come to room temperature while you beat the butter and sugar.
- In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
- Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.
- Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.
- Pour into cupcake liners until they are about 3/4 full. Put a dollop (about a tsp) of nutella on top of each liner full of batter and swirl around with a butter knife. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let cool for five minutes in pan and then remove to a wire rack.