Recipes : Olive Oil Muffins : Food Network

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Olive Oil Muffins
Recipe courtesy Giada De Laurentiis

Ingredients
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
2/3 cup sliced almonds, toasted

Powdered sugar, for sifting

Directions
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. 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.
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. 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. Sift powdered sugar over
the muffins and serve.