Muffin Monday - Basil Lime Olive Oil Muffins

I'm back on the Muffin Monday wagon this week, and what a delicious and healthy recipe we were given to try out. Our host,  An of Baker Street provided one of Giada De Laurentiis's recipes to make Olive Oil Muffins. As much as I think butter rules when it comes to baking in general, olive and coconut oils do come in as equal seconds.

Flavorwise, I fancied the muffins up a little by adding fresh purple basil leaves and substituting lime zest in place of the lemon. The basil made its distinct presence known without being overpowering, and that suited me just fine. The orange and lime zests provided the right amount of citrus-ness to the muffins and tied the flavors all nicely together. I included almonds as per the original recipe but mine were chopped whole almonds instead of slivers, and they guaranteed a pleasant crunchiness to the muffins.

Brace yourselves because I made another video (a more subdued version to the previous one) in case anyone out there thinks these yummy muffins are beyond their baking capabilities. LOL, you know I'm just kidding, right? In case you're wondering, in this video I made half a batch and baked them as mini-muffins.

These tasted delightfully light and refreshing. While I was making them, I thought the basic olive oil batter could be adapted to incorporate various other flavors. Chocolate comes foremost to my mind, but you could add ginger, cinnamon, black sesame, apple, pumpkin, coffee, etc. in there...although not at the same time, and the muffins would taste as wonderful. Definitely a great way to start the week with!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Basil Lime Olive Oil Muffins
(Adapted from Giada De Laurentiis)

Ingredients:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest (I used lime zest)
2 tablespoons finely chopped fresh basil leaves*
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted (I used whole almonds, chopped)
2 limes, sliced thinly for decoration*
Powdered sugar, for sifting (I left this out)

*My additions to the original recipe

Method:

1. Preheat the oven to 160C/350F.

2. Place paper liners in a 12-cup muffin tin.

3. In a medium bowl, blend together the flour, baking powder, and salt.

4. Using an electric mixer beat the sugar and eggs in a large bowl until pale and fluffy, about 3 minutes.

5. Beat in the vinegar and milk. Gradually beat in the oil.

6. Add the zests and basil and stir.

7. Add the flour mixture and stir just until blended.

8. Crush the almonds with your hands (for sliced almonds) as you add them to the batter and stir until mixed.

9. Fill the muffin tin almost to the top of the paper liners. Top with tiny slices of lime.

10. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes.

11. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

Desserts, Muffin, Olive Oil