Citrus Olive Oil Muffins from Tender Greens
Ingredients for 12 - 16 muffins:
See note below to make these gluten-free.
2 eggs
1 to 1 1/2 cups sugar (I cut the sugar by 1/3 using only 1 cup)
1 cup whole milk or buttermilk
1 cup good quality olive oil
Zest of two large oranges or citrus fruits of your choice (about 2 tbl), save a little to garnish
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Recipe starts with liquid gold…olive oil
Preheat the oven to 350°
Directions:
Use muffin tin liners for easy removal.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together until pale and thick, about four minutes.
In a separate bowl combine the milk, olive oil and citrus zest. With the mixer running slowly add to the egg mixture, scraping the bowl down, while mixing to make sure all of the ingredients are incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
Over low speed slowly add the dry ingredients to the egg mixture, scraping down the bowl once again while mixing to make sure the dry ingredients are fully incorporated.
Pour the batter (it’s loose) into the muffin tins filing each cup about three-fourths of the way full. I empty the mix into a large Pyrex with a pour-spout to make this easier.
Bake the muffins until a toothpick inserted in the center comes out clean, 20 to 24 minutes, rotating the muffin tins halfway through baking for even heating. Test with a toothpick for done-ness.
If you only have one muffin tin, you’ll have to bake this in two batches. I am impatient, so I’ll fill up ramekins and bake all at once.
Cool the muffins then dust lightly with powdered sugar and sprinkle over extra citrus zest before serving.
Gluten-Free option: Replace flour with 1:1 Gluten free flour. King Arthur, Bob’s Red Mill, Whole Foods, Trader Joe’s, all have great 1:1 flours. Sugar can be replaced with equal parts of Coconut Sugar or Monk-fruit sugar.
