Olive Oil Muffins

Olive Oil MuffinsRecipe from Giada’s Kitchen by Giada de Laurentiis

Olive oil in a muffin?  You may regard this suspiciously but the citrus zests and the almonds is the flavor you pick up more that the fruity oil taste.  The oil give the muffins a delicate, moist texture.

Give these a try!

1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
4 large eggs
2 teaspoons grated orange zest
2 teaspoons grated lemon zest
2 Tablespoons balsamic vinegar
2 Tablespoons whole milk
3/4 cup extra-virgin French Olive oil
2/3 cup sliced almonds, toasted (spread almonds on a baking sheet & bake 350’F oven for 6-8 minutes, stirring once or twice.  Don’t burn them!)
Confectioners’ sugar, for sifting

Preheat the oven 350’F.  Place paper liners in a 12-cup muffin tin.

In a medium bowl, stir together the flour, baking powder, and salt.  Use an electric mixer to beat the granulated sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes.  Beat in the vinegar and milk, then gradually beat in the oil.  Add the flour mixture and stir with a spoon by hand 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 the top and a toothpick tester comes out with moist crumbs attached, 20-25 minutes.  Transfer to a wire rack and cool the muffins in the tin for 10 minutes, then turn the muffins out onto the rack and cool 5 more minutes.  Sift confectioners’ sugar over the muffins and serve.

Bon Appetit!