Olive Oil Muffins

Prep Time: 20 minutes
Servings: 6-8

1 3⁄4 C all purpose flour
2 tsp baking powder
1⁄2 tsp salt
1 C granulated sugar
4 large eggs
2 tsp grated orange zest
2 tsp grated lemon zest
2 tbsp The Well Dressed Olive Sicilian Lemon Balsamic Vinegar
2 tbsp whole milk
3⁄4 C The Well Dressed Olive Eureka Lemon Olive Oil
2⁄3 C sliced almonds, toasted  
confectioner’s sugar, for sifting

Preheat the oven to 350o . Place paper liners in a 12-cup muffin tin. In a medium bowl, stir together the flour, baking powder and salt. Use an electric mixer to beat the granulated sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the balsamic and milk, then gradually beat in the oil. Add the flour mixture and stir by hand just 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 and a tester inserted into the center of a muffin comes out with moist crumbs attached, 20 to 25 minutes. Transfer to a wire rack and “cook” the muffins in the tin for 10 minutes, then turn the muffins out onto the rack and cool for 5 more minutes. Sift confectioner’s sugar over the muffins and serve.