Karl did some baking yesterday!

He tried these recipes from the Smitten Kitchen blog – they came out great!

Olive Oil Muffins

1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
¾ cup extra-virgin olive oil
⅔ cup sliced almonds, toasted
Powdered sugar, for sifting

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.

Blend together the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

Notes
http://smittenkitchen.com/2008/11/olive-oil-muffins/

Source: Adapted from Giada DeLaurentis (12 servings)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s