GIADA'S OLIVE OIL MUFFINS
Saw this on the Food Network and was really curious to try these. Who would've thought to use olive oil for something sweet? According to reviewers you can interchangably sub lemon/orange juices for the zests if you don't have them; all I got is just dried orange peels. I made a few changes to the original-- you can use any kind of milk to get that muffin lustre but I use soy milk. Originally called for 4 large eggs, I use only the whites. I also might try these with wheat flour or a mix of white and wheat flours.
Provided by the80srule
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Blend together the flour, baking powder, and salt in a medium bowl to sift together.
- In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy.
- Beat in the vinegar and milk.
- Gradually beat in the olive oil.
- Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing.
- Fill the muffin tins up to nearly the top.
- Top with remaining almonds.
- Bake until golden on top, about 25 minutes.
Nutrition Facts : Calories 287.7, Fat 16.3, SaturatedFat 2.1, Sodium 177.8, Carbohydrate 32.1, Fiber 1.2, Sugar 17.1, Protein 4.3
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Tonciu Mihai Alx
[email protected]These muffins are a great snack or breakfast option. They're easy to make and they taste delicious.
Teekay Priska
[email protected]These muffins are a great way to start the day. They're light and fluffy, with a hint of olive oil flavor. I love them with a cup of coffee.
Fidda Hussan
[email protected]I love these muffins! They're so moist and flavorful. I've made them several times and they're always a hit.
Mikweba Mphu
[email protected]These muffins are delicious! The olive oil adds a nice richness and flavor. They're also really easy to make, which is a bonus.
Jaan Janu
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but the muffins turn out so flavorful and moist. I'll definitely be making these again and again!
Lady P
[email protected]These muffins are a nice change from the usual chocolate chip or blueberry muffins. The olive oil gives them a unique flavor and texture that I really enjoyed. I'll definitely be making these again!
Sandra Noble
[email protected]I was a bit skeptical about using olive oil in muffins, but I was pleasantly surprised. They turned out moist and fluffy, with a subtle olive oil flavor. I'll definitely be making these again!
LUKE MAENDE
[email protected]These muffins are a great way to use up leftover olive oil. They're moist and flavorful, and the olive oil gives them a nice richness. I added a handful of chopped fresh rosemary to the batter for an extra burst of flavor.
Urooj Chuhdary
[email protected]I'm always looking for easy and delicious muffin recipes, and this one fits the bill perfectly. They're so light and fluffy, and the olive oil gives them a lovely golden crust. I'll definitely be making these again!
Muhammadshahzad Shehzad
[email protected]These muffins are a delightful indulgence! The olive oil adds a subtle savory note that complements the sweetness of the batter perfectly. I love that they're not overly sweet, making them a great option for breakfast or a snack.