Almond Muffins

By Hklbrries

Olive oil is so much more than a salad and sauce go-to. Your favorite extra-virgin olive oil will make these muffins deliciously moist.

Ingredients

• 1 3/4 cups all-purposeflour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 4 large eggs
• 2 tsp grated orange zest
• 2 tsp grated lemon zest
• 2 tbsp balsamic vinegar
• 2 tbsp whole milk
• 3/4 cup extra-virgin olive oil
• 2/3 cup sliced almonds, toasted and crushed

Details

Servings 12
Adapted from dashrecipes.com

Preparation

Step 1

Preheat oven to 350 F. Place paper liners in a 12-cup muffin pan.

In a bowl, stir together flour, baking powder, and salt. In a larger bowl, beat sugar, eggs, and zests until pale and fluffy. Add vinegar and milk; slowly beat in oil. Combine with flour mixture; stir by hand just until blended. Add almonds. Fill liners almost to top.

Bake until golden, 20 to 25 minutes. Cool in pan, 10 minutes. Put muffins on wire rack; cool 5 minutes more.