Guacamole Muffins - Recipe

2 medium avocados, peeled and roughly chopped
1 tsp. lime juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lime zest
1 tsp. freshly ground black pepper
1 tbsp. chili, seeded and finely chopped
2 tbsp. tomatoes, finely chopped

Preheat the oven to 400F. Place the avocado in a bowl with the lime juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Chili, Avocado & Lemon Muffins - Recipe

2 medium avocados, peeled and roughly chopped
1 tsp. lemon juice
2 1/2 cups all-purpose flour
pinch of salt
1 tbsp. baking powder
2 eggs, lightly beaten
1 cup milk
4 tbsp. extra virgin olive oil
4 tbsp. butter, melted
1 1/2 tbsp lemon zest
1 tsp. freshly ground black pepper
1 tbsp. chili, seeded and finely chopped
Preheat the oven to 400F. Place the avocado in a bowl with the lemon juice. Crush lightly with a fork. In a medium bowl, mix the flour, salt, and baking powder. Beat the remaining ingredients in a large bowl. Add the flour mixture stirring until nearly combined. Fold in the avocado. Do not over-mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Pumpkin, Ginger, Chili & Cilantro Muffins - Recipe

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1 tbsp. chili, freshly minced
1 tbsp. fresh cilantro, roughly chopped
4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, chili, and cilantro do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Chili Pesto Cupfakes - Recipe

for the cupfakes:
3/4 cup yellow cornmeal
1 cup all-purpose flour
2 tsp. baking powder
3 tbsp. sugar
pinch of salt
2 eggs
1 cup whole/homo milk
4 tbsp. unsalted butter, melted
1 tsp. chili flakes

1. Preheat the oven to 350F. In a medium bowl, stir the dry ingredients. Beat the eggs, milk and butter in a large bowl with an electric mixer until combined. Add the flour mixture to the egg mixture and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. *(Red baking cups look great on these cupfakes.)* Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupfakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1/2 cup pesto rosso
1 1/2 cups cream cheese, softened
12 cherry/plum tomatoes

2. Beat the pesto and cream cheese with an electric mixer until smooth and creamy. Frost each cupcake and top with a tomato.

Makes approximately 12 cupfakes

Vodka Chili & Chocolate Chip Cupcakes - Recipe

For the cupcakes:
1/2 cup mini chocolate chips
3 tbsp. vodka
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tbsp. chilies, seeded and finely chopped
1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the chocolate chips with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Proceed to step 2 while the cupcakes are baking. 

For the syrup:
5 tbsp. vodka
2 tbsp. unpacked light brown sugar

2. Combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from the heat. Once the cupcakes are baked, remove from the oven. Poke the top of each cupcake twice with the prongs of a fork. Pour the warm syrup over the cupcakes. Cool for 30 minutes.

Makes approximately 18 cupcakes