Olive Oil Muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 1/2 cup extra virgin olive oil
• 1 cup plain yogurt or buttermilk
• 2 teaspoons vanilla extract
• Zest of one lemon, optional
• 1/2 cup chopped olives, optional

Directions

1. Heat the oven to 350ºF (180ºC). Arrange 8 paper mini-Panettone cups, or other free-standing muffin cups, on a baking sheet. If using a muffin tin instead, line 8 of the wells with regular muffin liners.
2. In a large mixing bowl, whisk the flour, sugar, salt, baking powder, and baking soda until evenly blended. In a separate medium bowl, whisk the olive oil with the milk, eggs, orange zest, and the orange juice/Grand Marnier mixture.
3. Create a hollow in the middle of the flour mixture, then add the olive oil mixture. Using a flexible spatula, fold and stir just until the batter comes together. Stop there, even if you see a few small lumps; if you keep mixing, the muffins can turn tough.
4. Spoon the batter into the molds, filling each one 2/3 to 3/4 full. Bake for about 35 to 40 minutes, until the tops are golden brown and the centers feel just set. Take the muffins out of the oven and let them cool briefly before serving.