delishyourdish:

“When Life Hands You Lemons…Make Lemon Olive Oil Muffins”- Lemon Olive Oil Muffins

Let 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!