Recipe

Olive Oil Muffins Recipe

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Ingredients

1/2 c sugar .
1 1/2 tsps grated lemon zest .
2 large eggs, at about room temp .
1 1/2 c all-purpose flour .
3/4 c extra-virgin olive oil .
1/4 c marsala wine .
1 tsp baking soda .
2 tsps baking powder .
1/2 c semolina or cornmeal (white) .
3/4 c milk .
1 tsp salt

Directions

Step #1 Position rack in the center of the oven; preheat your trusty oven to 400°.
Step #2 Spray muffin tin indentations & rims with nonstick cooking spray.
Step #3 In a bowl, baking powder, semolina, sugar, whisk flour, baking soda, & salt until uniform; set aside.
Step #4 In another bowl, whisk eggs, milk, & Marsala until smooth; whisk in the olive oil & lemon zest; stir in theto the prepared flour mixture using a wooden spoon until moistened.
Step #5 Fill the prepared muffin tins ¾ full; bake 20 mins or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.
Step #6 Place pan on a wire rack; cool for 10 mins; carefully rock each muffin back & forth to release & remove it from the tin.
Step #7 Cool muffins 5 mins on the rack before serving.
Step #8 *Herbed Goat Cheese Olive Oil Muffins: crumble ½ c herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed.
Step #9 *Olive Rosemary Muffins: mix ½ c sliced pitted green or black olives & 2 tsps sliced fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.
Step #10 *Pesto Muffins: mix ¼ c finely sliced fresh basil, 1 clove minced fresh garlic, & 2 tbsps sliced pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.
Step #11 *Sun-Dried Tomato Olive Oil Muffins: mix 1/3 c marinated sun-dried tomatoes, drained & sliced, into the batter just before adding the prepared flour mixture; proceed as directed.
Enjoy the Olive Oil Muffins recipe