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A twist on guacamole for Cinco de Mayo
Recipe type: Snack
Serves: 12
  • 2 small avocados, cubed
  • 1½ cups chopped tomatoes, cubed
  • 2 shallots, minced
  • 1 cup feta, crumbled
  • 1 tablespoon lime zest
  • 6 eggs
  • ½ cup olive oil
  • 1¼ cups flour
  • 1 tablespoon baking powder
  • ¼ cup chopped fresh oregano
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon dried, minced garlic
  1. Preheat oven to 375ºF.
  2. In a small bowl combine the tomatoes, shallots, feta and lime zest.
  3. Beat the eggs in a separate bowl until just foamy. Mix in the oil. Add flour, baking powder, oregano, cilantro and minced garlic and combine well.
  4. Cube the avocado and toss with the tomato mixture.
  5. Add the tomato/avocado mixture to the batter and fold in gently.
  6. Using a ¼ cup measure, fill greased muffin tins.
  7. Bake for about 20 minutes until golden and a toothpick inserted in the centre comes out clean.
  8. Serve warm, either as a snack or with a tomato soup.
  9. Muffins will keep a couple of days in an airtight container - after that the avocado starts to go brown.
Recipe by eat. live. travel. write. at