- Cooking Time: 23 to 25
- Servings: 18
- Preparation Time: 5
- 2 cups (8.5 ounces) flour
- 1/2 cup (125ml) extra virgin olive oil or regular
- 1 (8 ounces) cup sugar
- 1 tablespoon (11 grams) baking powder
- 1 tablespoon (9 grams) poppy seeds
- 3 large eggs (200ml), at room temperature
- Freshly squeezed juice of 1 lemon (50ml)
- Freshly grated zest of 1 lemon
- 1/2 teaspoon (3 grams) coarse sea salt
- 1/2 cup (125ml) milk
- Preheat oven to 350ºF. Line one 12-cup muffin tin and one 6-cup muffin tin with paper liners; set aside. Whisk flour, lemon zest, baking powder, salt and poppy seeds in a bowl; set aside.
- In a separate bowl, whisk eggs, sugar, olive oil, sugar and lemon juice. Add flour mixture and pour in milk, stirring well with a wooden spoon to combine. Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 23 to 25 minutes, until edges are golden and center springs back when gently touched (you can also use the good old skewer test for doneness).
NotesI love butter. And butter loves me. Well, my hips and thighs are really where it's true devotion lies. While baking with olive oil is nothing new, I just wasn't ready to let go of my grasp on my first true love. I've tasted some lovely cakes but none were enough to push me over the edge.
Until I met the olive oil muffin at Maialino. It was more like a brief encounter. Okay, really it was the equivalent to bumping into a friend, while you're with someone else and not getting an introduction. Five minutes later, said friend tells you they're really sorry for being so rude.
Last week, my girlfriend and I took our daughters to breakfast. Having been plied with more goodies than you can imagine (I will replicate those delicate ricotta pancakes), I decided the lone olive oil muffin sitting on the table would make a good snack for Isabella later in the day. She's normally a very generous kid, and sharing isn't an issue—except this time. since dear old mom didn't get to taste this lovely looking muffin, I went home to recreate my own version.