Some little things that I missed while away at college:
1. Being able to take a shower barefoot
2. The trees + silence of the suburbs
Since coming back, I have been trying to find an excuse to bake any time that I am not at work. However, when I opened the freezer last week to tap into the emergency stash of back-up butter, I realize I had gone through all 8 bars for other baking projects. Oops.
Luckily, I found this amazing recipe from Pinch My Salt for muffins that use no butter – just olive oil. I had never tried olive oil muffins or olive oil cake before, so I was a little hesitant about how they would taste. However, the olive oil makes them taste rich without the fatty flavor that butter can provide. The lemon flavor is light but just right for summer.
Maybe I’ll go through butter a little slower now. Maybe.
Lemon Olive Oil Muffins
Adapted from Pinch My Salt
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup honey (preferably local)
1/2 cup sugar
1/2 cup extra virgin olive oil
1/2 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons grated lemon zest (from about 2 lemons)
2 tablespoons fresh-squeezed lemon juice
Preheat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick baking spray.
In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined. Set aside. In a separate medium bowl, combine honey, sugar, olive oil, buttermilk, eggs, lemon zest, and lemon juice. Whisk together until well combined.
Pour liquid ingredients into the flour mixture and stir with a wooden spoon just until all of the flour is incorporated. Don’t overmix. Divide into muffin cups so each cup is about 2/3 full.
Bake for 17 – 21 minutes or until the center of a muffin springs back lightly to the touch or a toothpick inserted into the middle of a muffin comes out clean. Check early and watch carefully; they will brown fast.