Olive Oil Muffins

A lot of people take Thursday night as a weekend warm-up and go marching down 14th street in search of drinks on drinks. We elected to stay in and make Olive Oil Muffins.

Olive Oil Muffins

And these are true muffins. The world seems to have this condition where it thinks anything can be dubbed a “muffin” in order to eat cake for breakfast. Sandra Lee (world’s worst woman) has a recipe for “Cherry Cheesecake Muffins”. The chick from the show Hungry Girl makes “Brownie Muffins”. Hmm that’s weird.. those sound like something I know. It’s called dessert. If someone approaches you with an item that looks like it came out of Georgetown Cupcake: back away… grab some cereal… and eat that thing sometime after 10:00 am.

Here is what you will need (the Champagne is for drinking):

Wait? Where is the butter? That’s right. These are Olive Oil muffins. There is no butter. Somewhere, Paula Deen is crying. That doesn’t mean these are savory muffins, it just means we’re using a different ingredient to make these overly caloric.

Olive Oils can be on the fruity side and since this recipe has all the world’s lemon/orange zest, we knew it would be a winner.

There is also balsamic vinegar in this recipe. I felt a little weird about putting it in but let’s be real, I’ve done weirder things.

For a lot of baking recipes, things go down the biscuit way. That’s when you are cutting the fat into the dry ingredients to make it flaky and delish. In the muffin way, you want to mix the ingredients until they are just combined. You need to treat the batter like a lady otherwise your muffins are going to have the texture of a nail file.

Here is the batter when just combined.

If you are having a minor seizure because you still see flour in the batter…calm down. It’s supposed to look that way (plus you’ll have another chance to stir when you crush in the almonds).

Alright, ladle up and get the muffins in the oven.