Olive Oil Orange Rosemary Muffins

Name: Olive Oil Orange Rosemary Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 muffins
Ingredients: 1 cup all-purpose flour; 1/2 cup Sprouted flour; 1/2 Tbsp. dried rosemary; 1/2 tsp. kosher salt; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 2 eggs; 3/4 cup extra-virgin olive oil; 3/4 cup whole milk; 3 Tbsp. orange juice, fresh; 2 Tbsp. orange zest; 1 slice orange, quartered for garnish

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 muffins
Course
Breakfast
Cuisine
American

Olive Oil Orange Rosemary Muffins

Ulric Williams

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Olive Oil adds a great flavor in baked goods - you'll love these!

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Ingredients

Servings

1 cup all-purpose flour
1/2 cup Sprouted flour
1/2 Tbsp. dried rosemary
1/2 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 eggs room temperature
3/4 cup extra-virgin olive oil
3/4 cup whole milk
3 Tbsp. orange juice, fresh
2 Tbsp. orange zest
1 slice orange, quartered for garnish

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Instructions

Preheat the oven to 350F. Spray a muffin tin with PAM and set aside.
In a large bowl, whisk together the all-purpose flour, sprouted flour, dried rosemary, salt, baking powder and baking soda. Set aside.
In a separate bowl, lightly beat the eggs. Add the olive oil, milk, juice, zest and whisk to combine.
Pour the wet ingredients into the dry and mix just until combined; do not over mix!
Using a 3/4 cup measuring cup, fill each muffin tin. Top with quartered orange slices!
Bake for 20-25 minutes until slightly golden, or until a toothpick inserted into the center of a muffin comes out clean. Cool slightly before eating, or just enjoy right away if you can't wait like me!