Savoury Peruvian Hass avocado muffins

These delicious savoury avocado muffins are perfect for breakfast or brunch – and they’re great for packed lunches or picnics too.

Preparation: 20 minutes Cooking time:25 minutes Makes 8 muffins

For the muffins:
– 200g self-raising flour
– 4 eggs
– 125ml whole milk
– 80ml vegetable oil
– 50g sun dried tomatoes, chopped
– Salt and pepper
– 80g feta cheese, cut into 8 chunks

For the topping:
– 3 Peruvian Hass avocados, halved, pitted and peeled
– 200g soft cheese
– Squeeze of lemon or lime juice

1- Pre-heat the oven to 200°C, fan oven 180°C, Gas Mark 6. Line a muffin tin with 8 paper muffin cases.
2- In a large bowl, beat together the flour, eggs, milk and oil, using a hand whisk to give a smooth batter. Stir in the sun-dried tomatoes and season with a pinch of salt and pepper.
3- Spoon the mixture into the muffin cases, then push a feta cheese cube into each one, making sure the pieces are covered by the mixture. Bake in the oven for about 25 minutes until risen and golden brown. Cool.
4- Meanwhile, mash or blend 2 Peruvian Hass avocados to make a smooth purée, then beat in the soft cheese and lemon or lime juice until smooth and creamy. Spoon on top of the muffins and serve at once, garnished with thin slices of avocado.

Cook’s tip: If you’re making the muffins for a packed lunch or picnic, put the topping into a separate container for spreading on top later

Avocados are versatile: you can eat them mashed, diced or sliced. They are a healthy ingredient you can use in a plethora of summer dishes, on toast for breakfast, in cakes and even as a nutritious baby food – they are not just for making guacamole. Hass avocados are the most popular variety of avocado in the world – due to their creamy texture and nutty flavour. This variety can be easily identified by its purplish black colour and bumpy skin. Hass avocados from Peru are widely available in the UK from May until late September.

Thanks to Avocados from Peru for sharing their recipe ideas