Using an electric mixer beat the sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Place paper liners in a 12-cup muffin tin.īlend together the flour, baking powder, and salt in a medium bowl to blend. But, I think this is a great simple recipe to have in your repertoire and I can imagine coming back to it to jazz it up with dried fruits, fresh berries and different nuts. Nothing to gripe about but nothing to compose sonnets over, to be honest. On their own, they’re just, well, olive oil muffins. They’re even better with apricot jam or a marmalade. I dug that she didn’t try to hide its flavor, and I really enjoyed the balsamic pick-me-up.Įnhanced with lemon and orange zest and almonds (except I realized at the last minute I had forgotten them) they’re a great, simple, barely-sweetened everyday muffin, if you’re the muffin-for-breakfast sort, but don’t want yours to taste exactly like cake. Not very different from a standard muffin, the cool part is the oil is olive and not something neutral. They’re from Giada DeLaurentis’s old show (the one where her cooking was “Italian” and not simply “Italian influenced”) and the moment I saw them, I knew I had to try them. That pretty much brings us up to now, and some muffins I made a couple weeks back. Some friends came over for dinner (fantastic dinner, mind you, just you wait until I get those pictures off the camera!) and it got late and tired and whoops! (I’m apparently a glutton for punishment.) No, it was because I just plain forgot. Aarón Sanchez - Co-host Chefs vs.You all have no idea how close I was to dropping this charade of daily posting each November tonight.Claire Robinson - Host 5 Ingredient Fix.Rachael Ray - Host 30 Minute Meals and $40 a Day.
Wolfgang Puck - Chef/owner Spago ( Los Angeles).
Michael Psilakis - TV judge Ultimate Recipe Showdown, chef/owner Kefi ( New York City).Jamie Oliver - Host Naked Chef and Jamie at Home.