Olive Oil Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

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
• 1/4 cup powdered sugar, for sifting

Recipe

• 1 preheat the oven to 350 degrees f. place paper liners in a 12-cup muffin tin.
• 2 blend together the flour, baking powder, and salt in a medium bowl to blend.
• 3 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.
• 4 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.
• 5 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.
• 6 remove the muffins onto a platter and let cool for 5 more minutes.
• 7 sift powdered sugar over the muffins and serve.