Salad Dressing In My Muffin?!

Olive oil and balsamic vinegar. My favorite salad dressing. It's a staple in my pantry because these two are very useful, not just for salads but for cooking in general. But as an ingredient for my breakfast muffin??? That doesn’t sound right.

I was watching Giada de Laurentiis make this muffin on Everyday Italian in Food Network. I was a bit skeptical at the beginning but by the end of the show, I was already so stoked to try it– my curiosity was a mile high. I gotta try this recipe, if only to find out for myself if these two ingredients will indeed work for baking as well as it does for cooking. Besides, olive oil is much healthier than butter or ordinary cooking oil, right? So these muffins should be a bit healthier than the normal ones. And I’m definitely in the lookout for healthier alternatives.Olive Oil Muffins:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
2 tablespoons whole milk
3/4 cup extra virgin olive oil
2/3 cup sliced almonds, toasted
powdered sugar, for dusting

1. Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.
2. Blend together the flour, baking powder, and salt in a medium bowl to blend.
3. Using an electric mixer beat the 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.
4. 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.
5. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes.

6. Transfer to a wire rack and cool for 10 minutes. Remove the muffins onto a platter and let cool for 5 more minutes. Sift powdered sugar over the muffins and serve.

So… my verdict??? Well, it’s not what you would like if you have a sweet tooth. Maybe it’s something psychological because I’ve always had this mind-set that muffins are supposed to be sweet. This one is not sweet at all. Perhaps I ought to increase the amount of sugar than what the recipe states?

Also, I used a little more of the citrus (lemon & orange) zest than were called for and even added 1 tbsp of the juice of an orange for good measure. It’s not bad, though. Not at all. It’s just something different. Maybe the muffin just has to become an acquired taste???

Try and see for yourself. Let me know how it is for you. :oD