Olive Oil Muffins

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 15 min
Cook: 25 min
 
YIELD: 12 muffins
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

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  • on August 19, 2012

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    Just had 2 muffins out of the oven! It's very tasty! Even though I didn't have balsamic vinegar, it still came out good. I didn't use almonds because I don't like them.

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  • on February 15, 2012

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    Smell and taste so wonderful! Flaky and tangy!

    people found this review Helpful.
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