Gluten-Free Olive Oil Muffins 6.000

Deb Lindsey for The Washington Post

Book Report Jan 21, 2015

These muffins are light in texture and deliciously nutty.

Make Ahead: The baked, cooled muffins can be frozen for up to 1 month, wrapped individually in plastic wrap and sealed in a zip-top bag.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • 2 tablespoons extra-virgin olive oil, plus more for the pan
  • 2 cups almond flour (very finely ground blanched almonds)
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain yogurt
  • 1 cup fresh blueberries and/or walnuts or dried fruit

Directions

Preheat the oven to 425 degrees. Grease 6 to 8 wells of a standard muffin pan with a little oil, or line the wells with paper baking cups.

Use a fork to whisk together the almond flour, sugar, baking soda, salt and cinnamon in a mixing bowl.

Combine the eggs, the 2 tablespoons of oil, the vanilla extract and yogurt in a separate bowl. Gently stir that mixture into the flour mixture; the batter will be fairly stiff. Gently fold in the fruit and/or nuts.

Divide the batter evenly among the 6 to 8 wells, filling them almost to the brim. Bake for 5 minutes, then reduce the oven temperature to 350 degrees; bake for 15 to 20 minutes or until the muffins are lightly golden and thoroughly dry on top.

Transfer the muffins to a wire rack to cool slightly before serving.

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Recipe Source

Adapted from "Virgin Territory: Exploring the World of Olive Oil," by Nancy Harmon Jenkins (Houghton Mifflin Harcourt, Feb. 2, 2015).

Tested by Bonnie S. Benwick.

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