Don’t be deceived by these savory cupcakes — pureed guacamole is the perfect “frosting” for your favorite corn muffin!
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 2 cups frosting |
Ingredients
- 3 ripe avocados, halved, pitted and scooped
- 1/4 white onion, chopped
- 1/2 cup packed fresh cilantro leaves and tender stems
- 1/2 cup packed fresh cilantro leaves and tender stems
- Juice of 2 limes
- 1 small clove garlic, chopped
- Kosher salt
- 12 regular or 24 mini corn muffins
Instructions
- Puree the avocados, onions, cilantro, lime juice, garlic and 1 teaspoon salt in a food processor until smooth. Use right away, or cover with plastic wrap and refrigerate for up to 2 hours. Frost the corn muffins with the guacamole — and eat quickly!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 258 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 26 mg |
| Sodium | 432 mg |