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Category: Breakfast Foods

Food Item: Vinegar

Title: Mary Louise’s Olive Oil Muffins


1 3/4 c All-Purpose Flour
1/2 t Salt
2 t Baking Powder
2 t Orange Zest
2 t Lemon Zest
1 c Sugar
4 Large Eggs
2 T Dry Creek Olive Company Barrel-Aged California Balsamic Vinegar
3/4 c Dry Creek Olive Company Three Orchards Blend or Meyer Lemon Olive Oil
2 T Milk
2/3 c Sliced Almonds, Toasted
Powdered Sugar


1. Preheat the oven to 350º F.
2. Place paper liners in a 12-cup muffin tin.
3. Blend together the flour, baking powder, and salt in a medium bowl to blend.
4. Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about three minutes. Beat in the vinegar and milk. Gradually beat in the oil.
5. Add the flour mixture and stir just until blended.
6. Crush the almonds with your hands as you add them to the batter and stir until mixed.
7. Fill the muffin tins almost to the top of the paper liners.
8. 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.
9. Transfer to a wire rack and cool for 10 minutes.
10. Remove the muffins onto a platter and let cool for five more minutes. Sift powdered sugar over the muffins and serve.

Provided by Dry Creek Olive Company, Healdsburg, California.

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