Ingredients

• 3 ripe avocados, halved, pitted and scooped
• 1/4 white onion, chopped
• 1/2 cup packed fresh cilantro leaves and tender stems
• Juice of 2 limes
• 1 small clove garlic, chopped
• Kosher salt
• 12 regular or 24 mini corn muffins

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Instructions

1. Watch how to make this recipe.
2. Puree the avocados, onions, cilantro, lime juice, garlic and 1 teaspoon salt in a food processor until smooth. Use right away, or cover with plastic wrap and refrigerate for up to 2 hours. Frost the corn muffins with the guacamole -- and eat quickly!