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Giada's Olive Oil Muffins

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“Saw this on the Food Network and was really curious to try these. Who would've thought to use olive oil for something sweet? According to reviewers you can interchangably sub lemon/orange juices for the zests if you don't have them; all I got is just dried orange peels. I made a few changes to the original-- you can use any kind of milk to get that muffin lustre but I use soy milk. Originally called for 4 large eggs, I use only the whites. I also might try these with wheat flour or a mix of white and wheat flours.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend together the flour, baking powder, and salt in a medium bowl to sift together.
  2. In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy.
  3. Beat in the vinegar and milk.
  4. Gradually beat in the olive oil.
  5. Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing.
  6. Fill the muffin tins up to nearly the top.
  7. Top with remaining almonds.
  8. Bake until golden on top, about 25 minutes.

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