Recipe courtesy of Gabriele Corcos and Debi Mazar
Show: Extra Virgin
Episode: Liquid Gold
Olive Oil and Honey Muffins
Total:
35 min
Active:
15 min
Yield:
12 muffins
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
12 muffins
Level:
Easy

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour 
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons lemon zest 
  • 1 teaspoon salt 
  • 1 cup whole milk 
  • 2 large eggs, plus 1 yolk 
  • 1/4 cup honey 
  • 1/4 cup extra-virgin olive oil 

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper liners.

Whisk together the cornmeal, flour, sugar, baking powder, lemon zest and salt in a large bowl.

In another bowl, whisk together the milk, eggs, yolk, honey and olive oil. Create a well in the center of the dry ingredients and add the wet ingredients. Stir until just mixed.

Evenly divide the batter among the muffin cups. Bake until golden, 18 to 20 minutes. Let cool before serving.

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