i made a version of this recipe intending to take it to a morning meeting so we could have snacks. it was all gone the next morning. plan failed, the recipe did not.
this recipe is a keeper with a million ways to change it up because of the neutral olive oil base. i actually intended on adding peaches to this recipe but forgot about it. add nuts, seeds, berries, fruit, citrus zest, herbs… you get the picture. i was actually planning on making these lavender muffins but i would be all along trying to scarf them down since boyfriend hates lavender.
enjoy these muffins. i’ll be out of commission in alaska for a week, which hopefully means i’ll be back with plenty of fish recipes.
rosemary olive oil muffins
1 cup sugar
2 tablespoons fresh rosemary
3/4 cup olive oil
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons balsamic vinegar
1 tablespoons milk
roughly chop the rosemary before pulsing with 1/2 cup sugar in a food processor until the rosemary is in small pieces. (if you have a spice grinder i recommend skipping this step and getting the rosemary as fine as you can.)
combine the rosemary sugar, regular sugar, and eggs in a stand mixer. drizzle olive oil slowly into mixer before adding the dry ingredients. (the photo above shows a trick i use to avoid a separate bowl for dry ingredients: mix them in the measuring cups! measure your flour, add some to whatever you’re baking, and mix in the salt/baking powder/soda, etc.) finish the mix by adding the milk and vinegar.
fill in lined cupcake cups 2/3 of the way. (i didn’t have any on hand and just greased the cups; don’t do this! it was hard to get them out and it wasn’t pretty.) you can also bake in a square pan, it just takes longer.
leave those babies in a 350 degree oven for 20 to 25 minutes. 23 was my magic number.
the first time i made these i drizzled honey on them right out of the oven. i neglected to do it this time and i regretted it; use honey!