INGREDIENTS
- 1 1/3 cups (185g) flour
- 1 cup (200g) sugar
- 3/4 cup (180ml) extra-virgin olive oil
- 3/4 cup (180ml) milk
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 1 teaspoon freshly grated orange zest
- 1/3 cup (80ml) fresh orange juice
INSTRUCTIONS
- Preheat the oven to 180ºC. Set eight muffin cups on a baking sheet
- In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice.
- Mix well and add the dry ingredients and just mix until combined but do not over mix.
- Fill the muffin molds 2/3rds to 3/4s full of batter and bake until the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.
Recipe uses this product
INGREDIENTS
- 1 1/3 cups (185g) flour
- 1 cup (200g) sugar
- 3/4 cup (180ml) extra-virgin olive oil
- 3/4 cup (180ml) milk
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 eggs
- 1 teaspoon freshly grated orange zest
- 1/3 cup (80ml) fresh orange juice
INSTRUCTIONS
- Preheat the oven to 180ºC. Set eight muffin cups on a baking sheet
- In a large bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- In a medium bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice.
- Mix well and add the dry ingredients and just mix until combined but do not over mix.
- Fill the muffin molds 2/3rds to 3/4s full of batter and bake until the tops are golden brown, about 35 to 40 minutes. Remove from oven and let cool a bit before serving.
Recipe uses
this product
