Olive Oil Muffins

When I saw that this recipe used EVOO and balsamic vinegar I knew I had to bake up some mini muffins and bring them to the market stand for sampling.  They are delish !! The balsamic gives them just a bit of zing and no one will guess this secret ingredient. I adapted this from Giada DeLaurentiis partially out of necessity because I did not have an orange to zest.

Makes 12 muffins or about 45 mini muffins

• 1 cup whole wheat flour
• 3/4 cup unbleached all purpose flour
• 2 teas baking powder
• 1/2 teas salt
• 4 eggs
• 3 ounces of almond paste
• 1/2 cup  EVOO
• 1/4 cup  orange infused EVOO
• OR 3/4 cup of  EVOO and the zest of 1 orange
• 3/4 cup packed brown sugar
• 2 tablespoons of our 12 year aged balsamic vinegar
• 2 tablespoons of milk (do not use skim)
• 1/2 teas pure vanilla
• confectioner’s sugar for dusting

Preheat oven to 350. Line muffin tins with paper liners.

 In a medium bowl mix together the flours, baking powder and salt.

Beat the almond paste and brown sugar until the almond paste is incorporated completely. Add the eggs and beat until frothy about 4 minutes. Add the vanilla. Next the balsamic vinegar and then the milk. Slow pour in the EVOO, basically drizzle it in keeping it beating at high speed.

Remove the bowl from the mixer and stir in the flour mixture until blended. Do not overmixed. Fill cups almost to the top. For the minis you should use 2 tablespoons for scooping and filling as you will need about 1 tablespoon of the mixture per liner.

Bake for 20-25 minutes for regular size, 15-17 for minis. The tops will be browned and a toothpick inserted will come out with crumbs. Cool in pan on a rack for 5  minutes. Remove muffins to rack to complete cooling. Dust with confectioner’s sugar before serving.