Olive Oil Cakelets

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup plus 3 tbsp flour
  • 12
    cup sugar, plus extra for topping
  • 12
    teaspoon salt
  • 14
    teaspoon baking powder
  • 14
    teaspoon baking soda
  • 6
    tablespoons fruity extra virgin olive oil
  • 6
    tablespoons whole milk
  • 1
    large egg
  • 12
    teaspoon citrus zest
  • 2
    tablespoons citrus juice
  • 14
    teaspoon almond extract
  • 14
    cup sliced almonds
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DIRECTIONS

  • Preheat oven to 350°F. Line 6 cups in a muffin pan with paper baking cups or use freestanding baking cups.
  • In a small bowl, whisk together first 5 ingredients. In a measuring cup, whisk together oil, milk, egg, zest, juice and almond extract. Add to dry ingredients; stir just until combined. Divide batter evenly between cups. Top evenly with almonds; dust lightly with sugar. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Serve warm or room temperature.
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