Olive Oil Muffins
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 414.03 ml all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 236.59 ml sugar
- 4 large eggs
- 9.85 ml orange zest
- 9.85 ml lemon zest
- 29.58 ml balsamic vinegar
- 29.58 ml whole milk
- 177.44 ml extra virgin olive oil
- 157.80 ml sliced almonds, toasted
- 59.14 ml powdered sugar, for sifting
directions
- Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
- Blend together the flour, baking powder, and salt in a medium bowl to blend.
- Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil.
- Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed.
- Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes.
- Remove the muffins onto a platter and let cool for 5 more minutes.
- Sift powdered sugar over the muffins and serve.
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