The olive oil in these muffins makes them perfect make-ahead breakfast treats.
Ingredients
Method
Preheat the oven to 180°C/gas mark 4. 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 three 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 centre of the cake comes out with moist crumbs attached, about 20-25 minutes.
Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for five more minutes. Sift icing sugar over the muffins and serve.
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 three 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 centre of the cake comes out with moist crumbs attached, about 20-25 minutes.
Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for five more minutes. Sift icing sugar over the muffins and serve.
Rate this recipe
Overall Rating:
4.50
(25)
