Rosemary Olive Oil Muffins

Posted by in Recipes on Sep 18, 2012 . .

4 eggs

  • 1/2 cup sugar
  • 2/3 cup Olive Cart Rosemary Olive Oil
  • 1/2 tablespoons finely chopped rosemary
  • 1 ½ cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Preheat oven to 325 degrees. Using an electric mixer, beat eggs at high speed for 30 seconds. Add sugar and continue to beat until mixture is very foamy and pale in color. With the mixer running, drizzle in the Olive Cart Rosemary Olive Oil. Fold in rosemary. In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the egg mixture and combine gently.

Divide batter among 12 medium muffin tins. Bake for 25 minutes, or until tops are golden brown and a tester comes out clean.

Because eggs are a big part of this recipe, next time I would even grease the silicon muffin cups to help cut down on sticking. These are a good candidate for a fanciful paper liner

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