Olive Oil Muffins

By adriennehannis

Ingredients

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons grated orange zest
• 2 teaspoons grated lemon zest
• 2 tablespoons balsamic vinegar
• 2 tablespoons whole milk
• 3/4 cup extra-virgin olive oil
• 2/3 cup sliced almonds, toasted
• Confectioners' sugar, for sifting

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
2. In a medium bowl, stir together the flour, baking powder, and salt.
3. Use an electric mixer to beat the granulated sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes.
4. Beat in the vinegar and milk, then gradually beat in the oil. Add the flour mixture and stir by hand until blended.
5. Crush the almonds with your hands as you add them to the batter and stir until mixed.
6. 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 a muffin comes out with moist crumbs attached, 20-25 minutes.
7. Transfer to a wire rack and cool the muffins in the tin for 10 minutes, then turn the muffins out onto the rack and cool for 5 more minutes.
8. Sift confectioners' sugar over the muffins and serve

To Toast Almonds:
Spread them on a baking sheet and bake in a 350 degree oven for 6-8 minutes, stirring once or twice. Watch carefully to keep them from burning.