Sometimes you just need a good, comforting muffin. These olive oil muffins, with a silky texture and a toothsome crumb, fit the bill perfectly. Real cranberries and tons of orange zest lend lively, bright flavor notes. Pour a cup of tea, cozy up to one of these little lovelies, and take a moment to enjoy these gorgeous, fall days.
Orange Cranberry Olive Oil Muffins (adapted from Giada De Laurentiis)
1 3/4 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup sugar
2 tablespoons orange zest
2 tablespoons balsamic vinegar
2 tablespoons milk
3/4 cup olive oil
1 cup fresh or frozen cranberries (if using frozen, do not thaw)
Preheat the oven to 350 degrees. Line a 12 cup muffin tin with paper liners.
Combine the four, baking powder, and salt in a large bowl and set aside. Beat together the sugar and eggs until creamy, then add the vinegar, zest, and milk. With mixer on low, fold in the olive oil. Pour into the flour mixture and stir just until combined. Add the cranberries.
Spoon into the muffin tin, filling each cup nearly to the brim. Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes and serve. Muffins will keep sealed and at room temperature for 2 days.