Lemon Olive Oil and Honey Muffins

When you make your own muffins from scratch, you can eliminate the high fructose corn syrup and other additives found in some of the boxed mixes. Here’s a recipe (courtesy of Gabriele Corcos and Debi Mazar) that lets you do just that and also replaces butter or shortening with extra virgin olive oil. The recipe called for lemon zest but not having any lemons on hand we reached for our lemon-fused olive oil instead. With only 15 minutes of preparation time, we couldn’t find an easier, more delicious way to start our day than with warm, freshly-baked muffins that are just a bit more healthful!

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/3 cup sugar
• ¼ cup Olive This! Lemon Olive Oil
• ¼ cup honey (we carry Seven Churches honey harvested and bottled in Charlotte, NC)
• 1 cup milk
• 2 large eggs and 1 egg yolk

DIRECTIONS

Place oven rack in middle position and preheat oven to 375 degrees F. Place 12 paper cupcake liners into muffin tins.

In a medium-sized bowl, combine and whisk the five dry ingredients: cornmeal, flour, sugar, baking powder and salt.

In a separate bowl, combine and whisk together the four wet ingredients: eggs (two whole eggs, one yolk), milk, lemon olive oil and honey.

Create a well in the dry ingredients. Slowly pour all the wet ingredients into the dry ingredients. Stir just until combined; don’t overmix.

Pour into muffin tins evenly dividing the batter among the 12 cups.

Bake until muffin tops are golden brown, about 18-20 minutes. Cool before serving.

MAKES 12 MUFFINS

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