56 minutes ago
Thursday, February 18, 2016
Here I am again, baking another dessert using olive oil.
Olive oil has been used forever in Italy for baking desserts, so get used to it.......as long as you have a mild tasting olive oil, you will love the flavor.
These muffins are very adaptable. You can add raisins or cranberries or any other little fruit you like.
Not sure why the original recipe from Giada uses balsamic vinegar, but I followed the instructions.....boy, were these good! Super simple to throw together, and the perfect breakfast muffin.
The recipe calls for SLICED almonds. Those are the thin pieces that I usually use to decorate the tops of cake.....you crush them in your hands, and they add a nice little crunch.
These are great winter muffins too, because oranges and lemons are in season now, and zesting citrus makes any cake great.
These are my new favorite treats.
Are you convinced yet?
Olive Oil Muffins w/ Almonds & Zest (by way of Smitten Kitchen, original recipe from Giada):
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 (I use Halutza from Israel, or Colavita from Italy)
2/3 cup sliced almonds
raw sugar for the top
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.
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. Sprinkle with some raw or regular sugar, this will make them nice and crunchy on the tops.
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.
These are great warm, or the next day......not too sweet, perfect for breakfast or with coffee.
They freeze well too.