Olive Oil Muffins

Name: Olive Oil Muffins
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 61 grams sliced almonds, toasted; 2 teaspoons baking powder; 2 Tbsps balsamic vinegar; 4 larges eggs; 219 grams all-purpose flour; 2 teaspoons lemon zest; 162 milliliters extra-virgin olive oil; 2 teaspoons orange zest; 12 servings Powdered sugar, for sifting; 1 teaspoons salt; 200 grams sugar; 2 Tbsps whole milk

If you have around 50 minutes to spend in the kitchen, Olive Oil Muffins might be a super lacto ovo vegetarian recipe to try. One serving contains 244 calories, 5g of protein, and 7g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a very reasonably priced breakfast. Head to the store and pick up powdered sugar, salt, sugar, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Vegan Friendly Skillet Olive Oil ANZAC Biscuit, featuring Cobram Estate Extra Virgin Olive Oil, Olive Oil Muffins, and Grape and Olive Oil Muffins.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Place paper liners in a 12-cup muffin tin.

Equipment you will use

Muffin Tray

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer 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.

Ingredients you will need

Baking Powder

Vinegar

All Purpose Flour

Sugar

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Almonds