Tuesday, December 14, 2010

Olive Oil Muffins


Today, the windchill is -1, so it's a stay-inside-make-muffins kind of day.  I was tired of making the typical banana muffins that Adam and I make, so I searched for a new recipe while drinking my morning coffee. 

Oh, and the one I found is delicious.  It's so delicious, in fact, that I suspect it's closer to a cupcake.  But, it being called a muffin makes me feel better about eating 2 (or 3) of them, so muffin it is!

Now, I know what you're thinking.  Olive oil muffin being that tasty?  And with balsamic vinegar??  Did I lose my mind?  I'll admit, the name of the recipe isn't the most appealing.  But I assure you, make them and you will not be a skeptic anymore.  Come back and let me know how wrong you were initially!

I didn't add the toasted almonds because Adam is being tested for a tree nut allergy.  So, I replaced them with raisins.  But if he passes the test, then I'm adding them the next time. 

I got the recipe from Foodnetwork.com.  Picture is mine.

Enjoy!

Olive Oil Muffins
Makes 12 muffins

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for sifting

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.

3 comments:

Kayleigh December 14, 2010 at 12:59 PM  

What kind of camera do you have? Your photo's are always amazing!

Melissa December 15, 2010 at 1:19 PM  

Thanks. I have a Canon 5D.

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