Olive Oil Muffins

ByMelissa

Ingredients

  • 2 tbsp whole milk
  • 2 tbsp balsamic vinegar
  • 190ml extra-virgin olive oil
  • 50g sliced almonds, toasted
  • Icing sugar, for sifting
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 200g sugar
  • 4 large eggs
  • 245g plain flour

Method

1) Preheat the oven to 180°C/gas mark 4. Place paper liners in a 12-cup muffin tin.
2) 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 three minutes.
3) 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.
4) Fill the muffin tin almost to the top of the paper liners. Bake until
golden on top and a tester inserted into the centre of the cake comes
out with moist crumbs attached, about 20-25 minutes.
5) Transfer to a wire rack and cool for 10 minutes. Remove the muffins
onto a platter and let cool for five more minutes. Sift icing sugar over
the muffins and serve.

 

Similar Posts

  • The cast-iron pizza recipe

    ByMelissa

    With just a few ingredients, one bowl, and a no-knead crust, anyone can make this delicious crispy pan pizza. Every once in a while a recipe comes along that is transformative for its type; and the recipe for “Crispy Cheesy Pan Pizza” plunks itself perfectly into that category. For anyone who has ever been intimidated…

  • Yum Yum Brownie Muffins

    ByMelissa

    Ingredients Fresh berries, for serving 1 can 100% pure pumpkin 1 box devil’s food cake mix Method 1) Preheat the oven to 200°C. 2) Pour cake mix into a large bowl and whisk to remove any lumps. Add pumpkin and stir until completely smooth and uniform. 3) Cook’s Note: Do not add any other ingredients…

  • Rustic Chicken Stew

    ByMelissa

    Ingredients 2kg/41⁄2lb chicken pieces, skin removed 2 tbsp plain/all purpose flour 1 onion, chopped 1 red (bell) pepper, sliced 2 cloves garlic, crushed 2 400g/14oz tins chopped tomatoes 1 tsp dried rosemary 1 handful pitted green olives 1 tsp anchovy paste 3 bay leaves 500ml/2 cups chicken stock Low cal cooking spray Salt & pepper…

  • Mussels with Peperonata

    ByMelissa

    Makes 8 servings INGREDIENTS 5 garlic cloves, thinly sliced ½ cup extra-virgin olive oil 1 pound red bell peppers (3 large), cored, seeded, and cut into ½-inch dice 1 pound green bell peppers (3 large), cored, seeded, and cut into ½-inch dice 1 red finger chile or serrano chile, thinly sliced ¾ cup dry white…

  • Banana Walnut Bread

    ByMelissa

    Ingredients 200g caster sugar 3 very ripe bananas, peeled, and mashed with a fork 50g toasted walnut pieces, roughly chopped 1/2 cup unsalted butter, at room temperature, plus more for preparing the tin 1/2 teaspoon vanilla extract 1 teaspoon bicarbonate of soda 1/2 teaspoon table salt 2 large eggs, at room temperature 150g plain flour…