Olive Oil Muffins - Giada De Laurentiis

1 ¾ c. flour
2 t. baking powder
½ t. salt
1 cup sugar
4 large eggs
2 t. orange and lemon zest (each)
2 T. OLIVE MILL Tuscany Balsamic
2 T. whole milk
¾ cup OLIVE MILL Organic Arbequina
2/3 cup sliced almonds, toasted

Preheat oven to 350. Place paper liners in a 12 cup muffin tin. Blend together the flour, baking powder and salt in medium bowl. Mix in sugar, eggs and zest in a separate bowl. Beat in the vinegar and milk. Gradually beat in the oil. Add the flour mixture and stir until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top, about 20-25 minutes. Cool 10 minutes and remove to platter to cool Sift powdered sugar over the muffins and serve.

Tuscany Balsamic Vinegar

UNBELIEVABLE! Aged Balsamic Vinegar with bits of sun-dried tomato, garlic and thyme and a little bit of sugar for sweetness.  #2 selling balsamic! Perfect for all salads, seafood, caprese salads, pastas.

Spanish Arbequina Extra Virgin...

Style:  Delicate - Voted Spain's "Numero Uno" Arbequina! This VERY buttery oil is smooth, light and delicious. Fabulous on rice, vegetables and for bread dipping. The lighter profile makes this oil a great all purpose oil ideal for most...