How to make it

  • Heat the oven to 325°F. Line 24 muffin cups with paper liners.
  • Whisk together the yogurt, olive oil, sugar, eggs, and Fiori di Sicilia extract. In a separate bowl, whisk together the flour, baking powder, soda, and salt. Add dry ingredients all at once to the wet ingredients and stir until no lumps remain. DO NOT OVERMIX.
  • Pour the batter into the muffin cups, filling 2/3 full. Bake for 15 minutes, or until toothpick inserted in middle of cupcakes comes out clean.
  • Serve the little cakes warm or at room temperature, with fruit, powdered sugar or a dollop of something creamy. They are particularly delicious topped with macerated berries and whipped cream. If you think of it as a healthier version of pound cake, the options are endless.

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