Avocado prosciutto muffin アボカド プロシュート マフィン

I had an excess of ripe avocados. I asked my wife if she could use some. As she is a devotee of muffins, she found this avocado bacon recipe on-line. Since we also had an excess prosciutto, she modified the recipe to avocado prosciutto muffin. This turned out to be a great and unique muffin, a complete breakfast.

This is the cut surface just cooled down to room temperature after coming out of the oven, You can see the melting cheese, avocado and prosciutto. Unfortunately, this is a rather rich muffin with eggs and cheese as well.

Ingredients (makes 12 muffins):
3 cups flour (#1)
2 tbs baking powder
3/4 tsp salt
4 1/2  tsp sugar
1 pinch cayenne pepper (#1)
1  1/2 cup grated cheese; we used a mixture of smoked gouda, sharp cheddar and pepper jack cheeses (#2).
2 tbs chopped chives
4 slices prosciutto, cut into small pieces and cooked until crispy (#3).
113 grams (whole stick) of unsalted butter melted
2 eggs
1 1/2 cup milk
1 avocado, stone and skin removed and cut into small cubes (coated with lemon juice to prevent discoloration) (#4)

Directions:
Combine the flour, baking powder, salt, sugar and cayenne in a bowl. Shred the cheeses. Cook the prosciutto until crispy. Cut up the avocado and coat with lemon juice so it doesn't discolor.
In another bowl combine the egg, butter and milk. Add the liquid ingredients to the dry ingredients and mix until combined. Fold in the prosciutto and avocado #5. Scoop into a heavily greased muffin tin. Cook in a 400 degree oven for 18 to 20 minutes #6. Let cool for 5 minutes and remove from the muffin tin.

These muffins are a meal in themselves. They are decadently delicious. We would never have considered adding avocado to a baked good but it maintains it's shape and consistency. It adds a nice moist texture element. The smoked cheese did not melt completely while the other cheeses amalgamated into the bread. This added yet another texture element and burst of flavor. We will be making these again.