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Olive the Morning Muffins

Yields1 Serving

Make the best muffins by adding olive oil!

 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 Cranberry Pear Balsamic
 2 tbsp 2% milk
 ¾ cup Lemon EVOO

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


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


Using a handheld mixed, beat the sugar, eggs, and vanilla on high speed until frothy, pale, and creamy, 2-3 minutes. Add the balsamic and milk and continue to beat for 1 minute. Switch off the mixer and slowly drizzle in the olive oil.


Use a wooden spoon or a spatula to gently fold it into the flour mixture until just combined. Fill the muffin cups three-quarters full.


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