Got avocado and bacon leftovers, I thought of making something that I can have for breakfast or snack or afternoon tea. With my sour cream going to expire in two days best use it. Then use up the remaining three eggs. So, I can get more eggs that will last me a week perhaps.
This is savoury healthy dessert. Be adventurous create something to keep your mind out of lockdown and at the same time have something to enjoy cooking or baking and being active too.
It can be a picnic food to take it to the park and share it with your family and friends. My cupcakes is not pretty looking but the taste is satisfying to my soul, delicious and enjoyable to eat. Let’s bake!!!
230 g plain flour, sifted
2 tsp baking powder
1/2 tsp sea salt
1 whole green soft avocado, seed removed
300 ml sour cream
1 c castor sugar
3 extra-large eggs
3 Tsp grated lemon zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g bacon, diced
Preheat the oven to 180 deg C. Grease the big muffin tray. Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together the avocado, sour cream, sugar, eggs, lemon zest, vanilla, and oil.
Slowly blend the dry ingredients (a ladle at a time) into the wet ingredients. Add the bacon; fold them into the batter. Spoon a ladle of the batter into the prepared tray and bake for about 50 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a plate. Cool.