“When Life Hands You Lemons…Make Lemon Olive Oil Muffins”- Lemon Olive Oil Muffins
L et me start off by saying that at first I was a bit skeptical of this recipe. I’m a huge muffin fan, but mixing olive and lemon to create such a delish treat wasn’t my idea of a muffin. But, I was pleasantly surprised with how great they turned out.
I cannot actually take credit for today’s recipe because it was borrowed from my co-worker, Ashlee. Ashlee taught an amazing Vegetarian class last night and this happened to be on the menu. So, please enjoy this delicious treat!
What You Need (Yields 18-20 Muffins):
13/4 Cup Flour
1/2 tsp. Salt
2 tsp. Baking Powder
1 Cup Sugar
4 Eggs (Room Temperature)
1/2 Tbsp. Orange Zest
1 Tbsp. Lemon Zest
2 Tbsp. Balsamic Vinegar
2 Tbsp. Whole Milk
3/4 Cup Extra Virgin Olive Oil
1/2 Cup Blanched Sliced Almonds
Powdered Sugar
Preheat oven to 350 degrees.
1. Sift dry ingredients in a mixing bow and set aside. Then, combine sugar, eggs, zest, balsamic vinegar and milk in a mixer. Slowly add the olive oil and dry ingredients to the mixer.
2. Mix for 1-2 minutes on medium speed until the batter is silky smooth.
3. Pour the batter into lined muffin tins. Sprinkle muffins with the almonds and bake for 20-25 minutes.
4. Remove muffins from the oven and allow to cool Dust with powdered sugar before serving.
*I’m going to recreate this recipe to make it low-fat and possibly vegan- so be on the look out!
1 year ago