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Extra Virgin Olive Oil Cranberry Muffins
Baking with EVOO gives these muffins an extra kick of sweet flavor and is healthier than using butter.
- 1 1/2 cups flour
- 1 cup cranberries, fresh or frozen
- 1 cup milk
- 1/2 cup sugar
- 1/4 cup of Blood Orange EVOO
- 1/4 cup Meyer Lemon EVOO
- 1/4 cup OTO Extra Virgin Olive Oil
- 1 pinch of salt
- 1 tablespoon baking powder
- 1 medium egg
Preheat oven to 375°.
Mix dry ingredients in a bowl. Combine the remaining ingredients, except for the cranberries. Add the liquids and mix until the batter is moist. Gently stir in cranberries.
Pour batter into muffin tins so the cups are half-filled. Bake for 25 minutes.