Chocolate Chip Olive Oil Muffins

I developed this recipe for the culinary program I taught at PACE School for Girls in West Palm Beach specifically because teen girls love to bake and share goodies with friends and family. After 3 classes we had made 12 dozen of these scrumptious snacks. They were an instant hit.  If you don’t choose a high quality fruity olive oil don’t expect the chocolate flavor to “pop” .

Yield: 24 mini muffins, 12 regular

• 2 cups unbleached all purpose flour
• 1/2 cup sugar
• 3 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup Ghiradelli chocolate chips
• 1 egg, well beaten
• 3/4 cup water
• 1/3 cup fruity Extra Virgin olive oil : Kolympari or Trampolini are best
• 1 tsp. vanilla

TOPPING:

• 3 tbsp. sugar
• 2 tbsp. brown sugar
• 1 tsp. cinnamon * optional but oh so good

Heat oven to 400 degrees. Line with paper cups or grease 24 mini or 12 muffin cups.

In small bowl combine sugars and cinnamon for topping.

In medium bowl, combine flour, sugar, baking powder, salt and chocolate chips. Stir in egg, water , vanilla and olive oil until moistened – beat until smooth or use a mixer. Spoon batter into muffin cups , fill to the top. Sprinkle topping evenly over muffins.

Bake at 400 degrees, about 15 minutes for minis and 20 minutes for regular sized until golden and a toothpick or knife inserted comes out clean. Remove from pan and serve warm