As you guys can probably tell by now, I am a huge advocate of muffin making. I bake them often, and many times I like to feature them here on the blog. This is because, in my eyes, muffins may be the world’s most perfect food.
They are simple to prepare, they taste kinda like cake, and there are endless variations to be thought up. I could probably make muffins every single day and never repeat a flavor combo even once… at least for a year or so. And I’d relish every single minute of it. ♥
You know what else I love about muffins? My picky two year old will eat them for breakfast. She has a hard time agreeing to putting anything in her mouth that’s not a “leaf” (kale salads, raw spinach, etc.) or a cookie. Yet, every single muffin I’ve ever fed her has been happily gobbled up–mostly by her, sometimes by the dog. She’s also into sharing.
When I make muffins these days, I like to jam them full of mix-ins to balance out all those leaves. ;) These are typical blueberry muffins with a few extras–buckwheat, zucchini, and banana–added in for good measure.
Not riding atop my favorite tortilla chip, not accompanying my fajitas, not even as a stand in for butter on my baked potato. Nope, I hated it. I also used to loathe cilantro, as I understand many people do. Perhaps it was an acquired taste, because after years of relentless late night salsa snacking by my hubby… I finally caved and started devouring his favorite dip right alongside him.
It used to be that he could savor an entire tub all by himself with no competition trying to sneak their chip into the last bite. Not anymore. I have converted into a full fledged salsa fanatic. Now we buy two containers and polish off both within ten minutes, dueling chips in hand.
I even have developed a particular fondness for that stinky cilantro (but I would rather credit my love affair with Indian cuisine for that one). Mmmm… Baingan Bharta.
Anyways, did you know how wonderful cilantro, avocado and blueberries meld together? They do, and this recipe is simple proof…