It’s been a ‘Muffin Morning’!
Not overly sweet, it’s an easy recipe for some fresh morning muffins.
Ingredients
3 Tbsp Green Limonato Olive Oil, + 1 tsp
3/4 cup all-purpose flour
2 tsp baking powder
1/2 cup yellow cornmeal, + 1 Tbsp
1/3 cup white sugar (1/2 cup if you want a sweeter muffin)
Pinch of salt
1 Tbsp freshly grated lemon zest, + 1 tsp
1 Tbsp Sicilian Lemon White Balsamic
1/2 cup whole milk
1 large egg
1/2 cup blueberries (fresh or frozen will work)
1 Tbsp brown sugar
Directions
Preheat oven to 375°F.
Line nine, 1/3 cup, muffin cups with paper liners (or use a silicone muffin tray).
In a large bowl, sift together flour and baking powder and whisk in cornmeal, 1/3 cup sugar, lemon zest, and a pinch of salt.
In a separate bowl, whisk together 3 Tbsp Green Limonato Olive Oil, milk, Sicilian Lemon White Balsamic, and egg. Add to flour mixture stirring until just combined. Fold in blueberries.
Divide batter evenly in the lined muffin cups and drop a few blueberries onto the tops of the muffins.
In a small bowl, combine the remaining olive oil, cornmeal, lemon zest, and brown sugar, stir together and sprinkle evenly over the muffins.
Bake on the middle rack for about 20 minutes or, until the tops are golden and a tester comes out clean.
Remove muffins from cups and cool on a rack.
Muffins will keep, in an airtight container at room temperature for 2 days.