Olive Oil Muffins

Name: Olive Oil Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 18 muffins, about
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup semolina (white) or 1/2 cup cornmeal (white); 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs, at room temperature; 3/4 cup milk; 1/4 cup marsala wine; 3/4 cup extra virgin olive oil; 1 1/2 teaspoons grated lemon zest

Submitted by ratherbeswimmin

"Use extra-virgin olive oil, preferably one that is labeled “first cold press”. Serve with eggs, frittata, or pasta."

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Ready In:: 50mins
Ingredients:: 11
Yields:: 18 muffins, about

ingredients

1 ¹⁄₂ cups all-purpose flour
¹⁄₂ cup semolina (white) or 1/2 cup cornmeal (white)
¹⁄₂ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
³⁄₄ cup milk
¹⁄₄ cup marsala wine
³⁄₄ cup extra virgin olive oil
1 ¹⁄₂ teaspoons grated lemon zest

directions

Position rack in the center of the oven; preheat oven to 400°.
Spray muffin tin indentations and rims with nonstick cooking spray.
In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside.
In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened.
Fill the prepared muffin tins ¾ full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.
Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin.
Cool muffins 5 minutes on the rack before serving.
*Herbed Goat Cheese Olive Oil Muffins: crumble ½ cup herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed.
*Olive Rosemary Muffins: mix ½ cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.
*Pesto Muffins: mix ¼ cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.
*Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.