喜欢这个健康满分食谱，再懒也把它记下来。起初还是怀疑蛋糕体没有半滴油能吗。。后来想想原来酪梨是可以取代牛油的，食谱应该行得通，所以就做了这个很不错的满分。
INGREDIENTS:
MUFFIN
INGREDIENTS:
150g low protein flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp. ground cinnamon (optional)
150g seeded and peeled ripe avocado
110g custer sugar
1 cup vanilla yogurt
1 1/2 cups fresh blueberries
1 egg
CRUMBLE
INGREDIENTS:
35g cold butter, cut into small cubes
35g all-purpose flour
20g almond flour
35g custer sugar
DIRECTIONS:
1. Preheat oven to 190C . Line a
muffin tin with 12 paper liners.
2. To make crumble: Combine all
crumble ingredients in a mixing bowl. Using fingers to mix till ingredients
resembles course breadcrumbs. Refrigerate for later use.
2. In a medium bowl, stir together
flour, baking powder, baking soda, salt.
3. In a separate electric mixer
mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and
beat until well blended. Add egg, and continue beating until completely
combined.
3. Add vanilla and yogurt, beating
until just combined. Add half of the flour mixture into the batter in two
separate batches, beating until just combined. Gently fold in blueberries by
hand.
4. Spoon batter into prepared muffin
cups, and sprinkle with crumble topping.
5. Bake for 20-30 minutes, or until
a toothpick comes out clean. Cool for 5 minutes before removing.
