Oranges and Lemons Make Great Muffins

Olive Oil Muffins
Ms Giada de Laurentiis, whipped up these Muffins.
They are made with Olive oil and have, would you believe, Balsamic Vinegar, as an ingredient
I baked them today and the general concensus from the staff was.
Thumbs Up!
I used White Chocolate Chips, as the pantry was lacking in almonds.
The Chocolate Chips were pretty good though.

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 175 degrees C.
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.
OR add Chocolate Chips
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.

 

The recipe actually made 14. I kept a couple back for a personal treat.

Thumbs up from me too!