Grape & Olive Oil Muffins w/ Rosemary & Yogurt
Why don't people think to use grapes in their baking?
I have made grape and polenta cake many times and it is always a hit, but people question the use of grapes!
Grapes are so sweet, why not use them in cakes and muffins?
They are always in season, and I don't have to wait till summer to use berries.
These muffins are moist and fantastic.
Made healthier with olive oil and yogurt instead of butter and sour cream.
The original recipe is for a 9" cake, however, I had to make these cute little muffins.
I added the rosemary for an extra element of deliciousness, and I added the bunny and chick skewers for Easter, because I couldn't help but buy them, they were so damn cute.
Grape & Olive Oil Muffins w/ Rosemary & Yogurt: (adapted from Food52) makes a dozen
1 cup of your favorite plain yogurt (nonfat, Greek, or Dannon is fine)
1/2 cup mild olive oil (I like Colavita)
zest of a lemon
1 tbsp fresh chopped rosemary (optional)
1/2 cup sugar
1 1/4 cups all-purpose flour
3/4 cup ground almonds (also called almond meal)
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups seedless red grapes
Line a muffin tin with paper liners.
Mix everything together in any order, including the grapes (save some for the tops of the muffins).
I use an ice cream scoop for an even amount of batter in each cup.
Fill muffin cups to almost the top (if you are using small cups then you might get 15 muffins out of this batter).
Dot the tops with a single grape.
Bake in a 350F oven for 20-25 minutes, or until puffed and golden.
Let cool before serving.
These are wonderful little things.
Have a happy Easter!