Olive Oil Muffins

Categories: Muffins, Side Dish

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup semolina (white) or 1/2 cup cornmeal (white)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 3/4 cup milk
• 1/4 cup marsala wine
• 3/4 cup extra virgin olive oil
• 1 1/2 teaspoons grated lemon zest

Directions

1. Position rack in the center of the oven; preheat oven to 400°.

2. Spray muffin tin indentations and rims with nonstick cooking spray.

3. In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside.

4. In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened.

5. Fill the prepared muffin tins ¾ full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.

6. Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin.

7. Cool muffins 5 minutes on the rack before serving.

8. *Herbed Goat Cheese Olive Oil Muffins: crumble ½ cup herbed goat cheese into the batter just before adding the prepared flo

9. *Olive Rosemary Muffins: mix ½ cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.

10. *Pesto Muffins: mix ¼ cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.

11. *Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.

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