Avocado muffins with crumbles

Name: Avocado muffins with crumbles
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 Avocado; 2 TEASPOONS Lemon juice; 50 g Almond kernels without skin; 150 g Sugar; 150 g Butter; 225 g Spelt flour; 1 pinch Salt; 1 package Vanillin sugar; 2 Eggs (size M); 1/2 package Baking Powder; 2 1/2 TABLESPOONS Milk; 75 g Icing sugar; 12 Paper baking cups

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 Avocado
2 TEASPOONS Lemon juice
50 g Almond kernels without skin
150 g Sugar
150 g Butter
225 g Spelt flour
1 pinch Salt
1 package Vanillin sugar
2 Eggs (size M)
1/2 package Baking Powder
2 1/2 TABLESPOONS Milk
75 g Icing sugar
12 Paper baking cups

Directions

1
Cut the avocado in half, remove the core. Remove the flesh from the skin with a spoon and puree with 1 tsp lemon juice.
2
Roughly chop the almonds. Knead 50 g sugar, 50 g butter, 75 g flour and almonds into crumbles. Mix 100 g butter, 100 g sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy.
3
Stir in the eggs one by one. Mix 150 g flour and baking powder and stir in alternately with milk and avocado. Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough evenly into the cups.
4
Spread the crumbles on the dough and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Remove and let cool off.
5
Sift icing sugar and mix with 1 teaspoon lemon juice. Spread the icing on the muffins with a spoon.