Olive Oil Muffins
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
58
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour2 tsps
Baking Powder1 tsp
Salt1 cup
Sugar4 large
Egg2 tsps
Orange Zest2 tsps
Lemon Zest2 tbsps
Balsamic Vinegar2 tbsps
Whole Milk3 cup
Extra-Virgin Olive Oil2 cup
Almond (sliced, toasted)Directions:
1
Preheat the oven to 350 degrees F
2
Place paper liners in a 12-cup muffin tin
3
Blend together the flour, baking powder, and salt in a medium bowl to blend
4
Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes
5
Beat in the vinegar and milk
6
Gradually beat in the oil
7
Add the flour mixture and stir just until blended
8
Crush the almonds with your hands as you add them to the batter and stir until mixed
9
Fill the muffin tin almost to the top of the paper liners
10
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
11
Transfer to a wire rack and cool for 10 minutes
12
Remove the muffins onto a platter and let cool for 5 more minutes
13
Sift powdered sugar over the muffins and serve