Description
A moist and lightly sweet muffin with a hint of citrus
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons grated orange zest
- 2 teaspoons grated lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons milk
- 3/4 cup olive oil
- 1 cup almond slices, toasted (see note)
Instructions
- Preheat oven to 350
- This makes 12 muffins, use paper liners or grease the muffin pan
- Combine the flour, baking powder and salt
- In a mixing bowl, beat the sugar, eggs, and zests until light and fluffy
- Add the vinegar and milk
- Gradually, beat in oil
- Stir in dry ingredients, just until combined
- Crunch half of the almonds with your hands and add them
- Stir until mixed
- Fill the muffin cups, the batter will go almost to the top of the liner or cup
- Top with remaining toasted almond slices
- Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean
Notes
Note: Spread the almonds on baking sheet, and bake at 350 for about 7 minutes. If you can’t find sliced almonds, I have also substituted whole almonds, which I toasted and ran through my mini-food processor until finely ground.