Ciao a tutti! I have some really exciting news… I'm a finalist in the Eggland’s Best Your
Best Recipe Contest, AGAIN!!! The last time I won my category, can you help me
win again? Here’s what you have to do…
Please
go to this link- http://www.egglandsbest.com/yourbestrecipe.aspx and take a
look at the top of the page at the Breakfast Category. You will see my Olive
Oil Muffins with Dark Chocolate Chips and Almonds, click on it, enter your
e-mail and click vote! You will have to confirm your vote via e-mail and you
can vote once a day until Oct. 31st. I have some really big plans in the near
future and this money could really help me out. It would greatly appreciated,
as always. Grazie mille a tutti!! Thank you so so much, here is the link again
just to be safe: http://www.egglandsbest.com/yourbestrecipe.aspx
In
the meantime, I’m sharing the recipe for my yummy muffins again, so if you want
to make them and see what you think of them for yourself, please let me know!
These are great for breakfast, an afterschool school, dessert…pretty much any
time of day that you feel like having one! Buon Appetito!!
|
3
cups of flour
4 tsp. baking powder 1 tsp. salt 2 eggs, at room temperature 1 cup of sugar 1 cup of almond milk (you can use regular milk, the almond milk just adds a slightly sweet almond flavor that I like) ½ cup of olive oil ½ tsp. vanilla extract ½ tsp. almond extract 1 cup of Dark Chocolate Chips (you can use regular chips) 1 cup of chopped almonds |
Preparation
Preheat your oven to 375 degrees.
Prepare a 6 muffin tin pan with non stick spray or you can use muffin liners.
In a large bowl, mix flour, baking powder and salt. In a medium bowl, whisk the eggs and sugar until combined. Add the milk, olive oil, vanilla and almond extracts. Fold the wet ingredients into the dry and gently fold. You do not want to over mix, that will result in a heavier muffin. Fold in the chocolate chips and almonds. Pour the batter into your muffin tins, be sure not to go all the way to the top, just a little bit below. Bake for 30 minutes or longer if needed. You can stick a tooth pick in to make sure they are set. Everyone’s oven is different so baking time may vary. When they are done, let them cool for around 15 minutes in the pan. Then after 15 minute, EAT!!
In a large bowl, mix flour, baking powder and salt. In a medium bowl, whisk the eggs and sugar until combined. Add the milk, olive oil, vanilla and almond extracts. Fold the wet ingredients into the dry and gently fold. You do not want to over mix, that will result in a heavier muffin. Fold in the chocolate chips and almonds. Pour the batter into your muffin tins, be sure not to go all the way to the top, just a little bit below. Bake for 30 minutes or longer if needed. You can stick a tooth pick in to make sure they are set. Everyone’s oven is different so baking time may vary. When they are done, let them cool for around 15 minutes in the pan. Then after 15 minute, EAT!!
