Leprechauns and Hass Avocado Kiwi Muffins

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This time it's a sweet treat, light green and it can be the perfect company for a St. Patrick's Day high tea party. Or maybe just to help the leprechauns to mess up with crumbles ... But a warning: It's not your grandma's traditional muffin and it might take some bites for you to come to like it!

As you might have noticed, I am slightly obsessed about the idea of coloring food with natural ingredients. And one of my ideas was to get rid of the tons of kiwis I have in my seasonal organic delivery and use a reference from my childhood. In Brazil, avocados are served mainly with sugar. Guacamole was not very popular when I was growing up, so we used to have this delicious cream made of avocados, a dash of milk, drops of lime juice, and a pinch of cinnamon ...a nd shameless spoonfuls of white sugar folded in.

Leprechaun Cake

I found few recipes for avocado cakes on the Web, and finally mixed my own blend. I don't yet consider it perfect — but I am close to making these cakes more similar to the taste I remember from my childhood. Avocados should be really ripe! 

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh Hass avocados, mashed to a creamy texture
1 kiwi, mashed
Juice of one lime
1/2 cup sugar
2 extra-large eggs
2 tablespoons canola oil
4 tablespoons milk (or milk substitute)
Cinnamon to taste (optional)
dried mint (to sprinkle on top)

Glaze
1/2 cup lime  juice
Enough powdered sugar to make a thick glaze

Preheat oven to 350 F. Prepare muffin pan lined with paper cups. Mix all dry ingredients in one bowl and set aside.

Remove flesh from ripe avocados and kiwis and mash or blend them with a electric hand blender in another bowl. Add eggs, lemon juice and oil and whisk.

Mix the wet ingredients into the dry ingredients, folding delicately, until it's a moist batter. Spoon into prepared muffin cups and bake for about 30 minutes or until the tops are golden and the center is dry.