Almond Brownie Avocado Muffins Baked in Ice Cream Cones
Makes approximately 36 muffin cones.
Ingredients:
1 box brownie mix
3 boxes of 12-count, flat-bottom, 1.75-ounce ice cream cones
¾ cup of sweetened baking cocoa
1 cup organic unbleached white flour
1 cup organic whole grain spelt flour
1 tablespoon organic whole ground flaxseed meal
2 teaspoons baking powder
1 teaspoon baking soda
⅓ cup organic cane sugar
¼ teaspoon sea salt
⅓ cup blanched almond slivers
2 large organic free-range eggs
1 teaspoon organic almond extract
1 ripe avocado
½ cup almond oil
⅔ cup organic low-fat French vanilla yogurt
½ cup organic whole milk
1½ cups brownie chunks
Rainbow sprinkles
Instructions:
Prepare the brownies in advance.*
Preheat the oven to 350F.
Prepare baking pans for cones by doing the following: line each hole of the baking pan with a small piece of tinfoil, spread a long piece of tinfoil over the op of the entire baking pan (this will cover each tinfoil lined muffin hole), punch a hole with a knife through the tinfoil cover the pan in the center of each muffin hole, and open the hole with your finger just enough for the cone to fit through and be held by the tinfoil. Each hole in the tinfoil should be in the center of each tinfoil-lined hole in the pan (12 holes for a 12-muffin pan).
In a medium mixing bowl, sift together the dry ingredients to evenly distribute them: cocoa, white flour, spelt flour, flax-seed meal, baking powder, baking soda, cane sugar, and sea salt. Set aside.
Crumble almonds in the food processor until almost a powdery consistency. Add to the flour mixture, blending well.
In a separate bowl, whisk the eggs with the almond extract.
Blend the meat of the avocado with ¼ cup of oil in a food processor until they’re smooth and creamy. Scoop the puréed avocado (it should be about one cup) into the egg mixture, whisking until they’re light and creamy.
Add the remaining oil to the avocado mixture, and blend well.
Add the yogurt and the milk to the avocado mixture, blending until everything is mixed together into a creamy liquid.
Make a well in the center of the dry ingredients.
Pour the liquid ingredients into the center of the well.
Blend the wet and dry ingredients together gently until the batter is moist. Don’t over mix it.
Chop brownies. Add 1 ½ cups of brownie bits to the batter, gently folding them in.
With a baby spoon, carefully fill each cone ¾ full. Don’t overfill or they will overflow when baking.
Place each cone in a hole in the tinfoil-covered muffin pan.
Bake for 20-25 minutes or until a long toothpick (or bamboo skewer) comes out clean.
When they are finished, remove each cone from the tinfoil-covered pan, prick the bottom 2-3 times with a toothpick to release steam (this will prevent the cone from getting soggy) and place on a wire rack to cool.
Core each muffin. Fill and top with Almond Whipped Cream (see recipe below) just before serving, adding colorful sprinkles if you desire.
*Shortcut: purchase prepared brownies.
Almond Whipped Cream
Ingredients:
1 pint heavy whipping cream
2 tablespoons powdered sugar
3 teaspoons organic almond extract
Instructions:
Chill a metal mixing bowl and beaters in the freezer for a few minutes in advance.
Whip the cream until soft peaks form.
Add the powdered sugar.
Continue beating until slightly stiffer peaks form, but don’t over beat.
Add the almond extract. Beat until it’s evenly distributed.
Refrigerate until ready to serve.
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