Recipes : Olive Oil Muffins : Food Network

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.