Olive Oil Muffins
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Category
American
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Cusine
American
What do you need?
How to make?
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
1/2 cup chopped olives
Directions
1. Preheat the oven to 350ºF . Set eight paper mini-Panettone or free-standing muffin cups on a baking sheet. 2. In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice/Grand Marnier mixture. 3. Make a well in the center of the dry ingredients and pour in the olive oil mixture. Stir the ingredients together with a flexible spatula until they are just combined but do not overmix. There may be some minor lumps in the batter, which are fine. 4. Fill the muffin molds 2/3rds to 3/4s full of batter and bake until they just feel set in the center and the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.