Citrus Olive Oil Muffins

Name: Citrus Olive Oil Muffins
Total time: 30 min
Yield: 12 Servings
Ingredients: 3/4 cup granulated sugar; 1/2 cup fruity extra virgin olive oil; 3/4 cup whole milk; 2 large eggs, lightly beaten; 1 lemon, juiced & zested; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; 1 1/2 teaspoons Flesichmann’s Baking Powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Powdered sugar, for dusting

Beginner • 12 Servings • 30 min

Preheat the oven to 325(f) degrees. Line a 12-cup muffin tray with parchment liners. In a large mixing bowl whisk together sugar, olive oil, milk, eggs, lemon juice, lemon zest & vanilla until well combined.

Ingredients

3/4 cup granulated sugar
1/2 cup fruity extra virgin olive oil
3/4 cup whole milk
2 large eggs, lightly beaten
1 lemon, juiced & zested
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons Flesichmann’s Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Powdered sugar, for dusting

Method

Preheat the oven to 325(f) degrees. Line a 12-cup muffin tray with parchment liners.
In a large mixing bowl whisk together sugar, olive oil, milk, eggs, lemon juice, lemon zest & vanilla until well combined.
Sift in flour, baking powder, baking soda & salt. Mix until batter comes together.
Evenly divide mixture amongst the prepared muffin tray. Bake until the tops bounce back to touch, about 18 to 20 minutes.
Dust with powdered sugar & serve!