This happens often in my day, I look around the kitchen and realize I have too many of this and too many of that. On one particular day it was avocados and limes. What to do?

A quick cookbook search led me to a way to include both ingredients in a muffin. I tweaked a couple of my trusted recipes to fit what I envisioned and woah! a new muffin was born.

Now, I can't share this recipe but I can offer a couple of secrets. The fat base is canola oil, not butter. The avocados must be ripe. I use both zest and juice of the lime and very importantly, salt–always use salt when baking. And the key flavor is the topping–surprisingly simple but it is the crowning jewel. (Dina gladly eats whatever crumbs fall off during the baking process). Without the topping it’s just another muffin.

We get many questions about this muffin so we find it best to explain it this way: The avocado provides a savory creaminess which is offset by the tang of the lime and those two flavor profiles are rounded out by the crunchy, yet delicate salty crumb topping.

We highly suggest cutting it in half, grilling it and topping it with our house-made Hot Pepper Jelly.

And don't forget a piping hot cup of Booskerdoo coffee to accompany this delicious breakfast or snack.

Sweet Spot–Avocado Lime Muffin