Savoury Peruvian Hass Avocado Muffins

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.






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.