Monday, August 22, 2011

Peach & Almond Olive Oil Muffins

A good friend is one who texts you a photo of freshly baked muffins and exclaims "These are the best muffins I've ever made!", knowing that if you both lived in the same city she'd be leaving some on your doorstep or inviting you over for tea to share them.

But when you're miles apart the next best thing is to take her word for it, make the muffins, and share them with the people who are close to you.

My friend discovered this Giada DeLaurentis recipe on Smitten Kitchen*

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
1 tablespoon orange zest
1 tablespoon lemon zest
2 tablespoons milk
2 tablespoons balsamic vinegar
3/4 cup olive oil
2/3 cup slivered almonds, toasted
3 peaches, pitted and diced
powdered sugar for sifting

Preheat oven to 350 degrees.
Combine flour, salt and baking powder in a large bowl. Using a mixer, beat eggs, sugar and zests until pale and fluffy, about 3 minutes. Beat in milk and vinegar. Slowly add in oil and continue beating.
Add wet ingredients to dry and mix until just combined (try not to over stir).
Pour into muffin tins and bake until golden brown and when a knife comes out clean from the center, about 20 minutes**
Let cool in pans for about 10 minutes, transfer to wire rack to cool and sprinkle with powdered sugar.

*My only changes to the original recipe was to add peaches and more citrus.
**The first time I made these I really over baked them. Pay more attention to when the knife comes out clean rather than how golden they are.

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