Name: Olive the Morning Muffins
Yield: 1
Ingredients: 2 cups all purpose flour; 2 tsp baking powder; ½ tsp baking soda; ½ tsp sea salt; 1 cup granulated sugar; 4 eggs; 1 tsp pure vanilla extract; 3 tbsp any fruity white balsamic vinegar (see variations); 2 tbsp 2% milk; ¾ cup fruity EVOO; Arbequina, Hojiblanca, Koroneiki; Cinnamon Pear and Walnut: Use Cinnamon Pear dark balsamic for the vinegar and a fruity single varietal EVOO for the olive oil. Add 1 peeled and diced pear, 1/2 cup chopped walnuts and 1 tsp ground cinnamon; Lemon Blueberry: Use Lemon fused olive oil for the olive oil and Sicilian Lemon white balsamic for the vinegar. Add 1 1/2 cups frozen blueberries and 3 tsp grated lemon zest.; Mango Lime: Use 3/4 Lime fused olive oil for the olive oil and Mango white balsamic for the vinegar. Add 1 cup chopped fresh mango.; Peach and White Chocolate: Use Arbequina for the olive oil and Peach white balsamic for the vinegar. Add 1 1/2 cups sliced frozen peach chunks, 1/2 cup white chocolate chunks, and 3 tsp orange zest.; Raspberry Chocolate Chunk: Use Lime fused olive oil and apricot white balsamic for the vinegar. Add 1 1/2 cups frozen raspberries, 1/2 cup dark chocolate chunks, and 3 tsp grated lime zest.

AuthorBodacious Recipes

Rating

This is the sweet version of the flatbread "vehicle". Just add fresh or frozen fruit, nuts, chocolate chips.. etc.
Makes 12 muffins

Yields1 Serving

2 cups all purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp sea salt

1 cup granulated sugar

4 eggs

1 tsp pure vanilla extract

3 tbsp any fruity white balsamic vinegar (see variations)

2 tbsp 2% milk

¾ cup fruity EVOO

Recommended Varietals

Arbequina, Hojiblanca, Koroneiki

Other Options

Cinnamon Pear and Walnut: Use Cinnamon Pear dark balsamic for the vinegar and a fruity single varietal EVOO for the olive oil. Add 1 peeled and diced pear, 1/2 cup chopped walnuts and 1 tsp ground cinnamon

Lemon Blueberry: Use Lemon fused olive oil for the olive oil and Sicilian Lemon white balsamic for the vinegar. Add 1 1/2 cups frozen blueberries and 3 tsp grated lemon zest.

Mango Lime: Use 3/4 Lime fused olive oil for the olive oil and Mango white balsamic for the vinegar. Add 1 cup chopped fresh mango.

Peach and White Chocolate: Use Arbequina for the olive oil and Peach white balsamic for the vinegar. Add 1 1/2 cups sliced frozen peach chunks, 1/2 cup white chocolate chunks, and 3 tsp orange zest.

Raspberry Chocolate Chunk: Use Lime fused olive oil and apricot white balsamic for the vinegar. Add 1 1/2 cups frozen raspberries, 1/2 cup dark chocolate chunks, and 3 tsp grated lime zest.

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.

2. In a large bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3. Using a handheld mixer, beat the sugar, eggs, and vanilla on high speed until frothy, pale and creamy, 2-3 minutes.

4. Add the balsamic and milk and continue to beat for 1 minute.

5. Switch off the mixer and slowly drizzle in the olive oil. Use a wooden spoon or a spatula to gently fold it in the flour mixture until just combined.

6. Fill the muffin cups 3/4 full.

7. Bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Ingredients