Orange Olive Oil Muffins

Orange Olive Oil Muffins 


2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

dash black pepper

dash cumin

2 cups orange juice

1 1/4 cups almond milk

1 large stalk lemongrass

1/2 teaspoon almond extract

3 eggs

1 1/4 cup olive oil--extra virgin of course!

1 1/2 cup sugar

2 teaspoons lemon zest

2 teaspoons orange zest

1/4 cup toasted pepitas--chopped

turbinado sugar

Glaze and garnish:

1/4 cup apricot preserves

1/2 teaspoon orange zest



*Add orange juice to sauce pan. Heat over medium high heat. Reduce until you have 1/3 cup of orange juice. Set aside/let cool. 

*Chop lemongrass. Bruise the lemongrass to release the flavor by hitting it gently. Add the bruised lemongrass to a sauce pan with the almond milk. Steep the lemongrass in the almond milk for 1 hour on medium low heat. Set aside/let cool.

*Preheat oven to 350 degrees F. Add muffin liners to muffin tin (makes approx. 18 muffins).

*Add eggs to a large bowl. Beat with electric mixer on medium high speed for 1 minute. Add almond milk (with lemongrass discarded), sugar, almond extract, olive oil, reduced orange juice, and zest. Whisk until fully incorporated. Sift in flour, salt, baking soda, baking powder, pepper, and cumin. Mix thoroughly. Add batter to prepared muffin tins. Sprinkle lightly with toasted pepitas and turbinado sugar. Bake 18 to 23 minutes or until toothpick inserted in the center of the muffin comes out clean.

*While baking, make the glaze. Add the preserves and zest to a small saucepan. Heat over medium heat until preserves melt and thicken slightly (~5 minutes). Brush baked, cooled muffins with glaze. Garnish with citrus zest.