Recipes

Desserts

Olive Oil Muffins 12 servings
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• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon Cucina Sea Salt
• 1 cup sugar
• 4 large eggs
• 2 teaspoons orange zest
• 2 teaspoons lemon zest
• 2 tablespoons Cucina Traditional Balsamic Vinegar
• 2 tablespoons whole milk
• 3/4 cup Cucina Arbequina Extra Virgin Olive Oil
• 2/3 cup sliced almonds, toasted

1. Preheat the oven to 350°F. Place paper liners in a 12-cup muffin tin.
2. Blend together the flour, baking powder, and salt in a medium bowl.
3. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes.
4. Beat in the vinegar and milk.
5. Gradually beat in the oil.
6. Add the flour mixture and stir just until blended.
7. Crush the almonds with your hands as you add them to the batter and stir until mixed.
8. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a toothpick inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes.
9. Transfer to a wire rack and cool for 15 minutes before serving.