olive oil muffins

I know olive oil muffins sound strange, right?  But these muffins are really great.  Not too sweet, almost like a muffin you could serve at a Southern dinner. (minus the powdered sugar on top)  They are very rich from the olive oil and have great crunch from the almonds.  The orange and lemon zests really brighten the whole muffin up and, if you do dust them with powdered sugar, it finishes it off nicely with a little touch of sweetness.  I just can't resist unusual sounding recipes so here we are.  Don't be scared, you'll be rewarded with heavenly smells and tender crumbs. 

Olive Oil Muffins

Makes 12 muffins.  Can be frozen and put in your husband's lunchbox.

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup olive oil
2/3 cup sliced almonds, toasted
Powdered sugar, for dusting

Preheat oven to 350*.  Place paper liners in a 12-cup muffin tin.
Sift together the flour, baking powder, and salt in a medium bowl.  Set aside.
Cream sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes.  Beat in the vinegar and milk.  Gradually beat in the oil.  Add the flour mixture and stir just until blended. 

Crush the almonds with your hands as you add them to the batter and stir until mixed.  Fill the muffin tin almost to the top of the paper liners. 

Bake until the golden on top and a toothpick inserted into the center of the cake comes out with moist crumbs attached, about 20-25 minutes.  Cool completely and dust with powdered sugar.