OLIVE OIL MUFFINS
Use extra-virgin olive oil, preferably one that is labeled "first cold press". Serve with eggs, frittata, or pasta.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 18 muffins, about
Number Of Ingredients 11
Steps:
- Position rack in the center of the oven; preheat oven to 400°.
- Spray muffin tin indentations and rims with nonstick cooking spray.
- In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside.
- In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened.
- Fill the prepared muffin tins ¾ full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.
- Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin.
- Cool muffins 5 minutes on the rack before serving.
- *Herbed Goat Cheese Olive Oil Muffins: crumble ½ cup herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed.
- *Olive Rosemary Muffins: mix ½ cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.
- *Pesto Muffins: mix ¼ cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.
- *Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.
Nutrition Facts : Calories 184.5, Fat 10.1, SaturatedFat 1.7, Cholesterol 24.9, Sodium 253.5, Carbohydrate 18, Fiber 0.5, Sugar 5.8, Protein 2.7
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Scarlett Jackson
[email protected]These muffins are a bit too oily for my taste. I think I'll try using less olive oil next time.
Aquila Mua
[email protected]I've made these muffins with gluten-free flour and they turned out great. They're a great option for people with celiac disease or gluten intolerance.
John Mabaso
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables. I often add some grated zucchini or carrots to the batter.
Jaanee Jaan
[email protected]I've made these muffins with different types of fruit and they're always delicious. My favorites are blueberry, raspberry, and strawberry.
Ahad Hossin
[email protected]These muffins are a great make-ahead breakfast. I often make a batch on the weekend and then grab them on my way out the door in the morning.
Bidhya Magar
[email protected]I love the simplicity of this recipe. It's a great way to make a quick and easy breakfast or snack.
Kazibwe Andrew
[email protected]These muffins are a great way to use up leftover olive oil. They're also a great way to sneak some healthy fats into your diet.
Hamdi Awil
[email protected]I've made these muffins several times and they always turn out perfectly. They're a great basic muffin recipe that you can dress up or down with different add-ins.
Andrew Konner
[email protected]These muffins are so moist and fluffy. I love the way the olive oil flavor comes through.
bablu zayan
[email protected]I made these muffins with whole wheat flour and they were still delicious. They're a great way to get some extra fiber in your diet.
Anmar Jumah
[email protected]I've been making these muffins for years and they never disappoint. They're always a crowd-pleaser.
Yadvinder Bawa
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing.
Abdulrahimkhan Abdulrahimkhan
[email protected]I'm not a big fan of olive oil, but I decided to give this recipe a try. I'm so glad I did! The muffins were delicious.
Tony Joyce Amanda
[email protected]These muffins are so easy to make and they're always a hit. I love that I can use any kind of milk and oil that I have on hand.
Shahzaman Panhwer
[email protected]I made these muffins for a party and they were a huge success. Everyone loved them.
Davide Favour
[email protected]I was a bit skeptical about using olive oil in muffins, but I was pleasantly surprised. The muffins were so moist and flavorful.
xmile xD
[email protected]I followed the recipe exactly and the muffins turned out great. They were a big hit with my family.
Mikel Lewis
[email protected]These muffins were delicious! They were moist and flavorful, with a crispy crust. I loved the subtle hint of olive oil.