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

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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

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

 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.

Directions

1

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.

Olive the Morning Muffins