Wednesday, 26 April 2017

lemon and olive oil muffins

Lemon and olive oil muffins with a super easy one-bowl recipe.

It feels like a long, long time since I last baked.

After this extended absence from baking adventures, I am happy with how these lemon and olive oil muffins turned out, especially considering that they required only six ingredients to make. I haven't lost my touch! And, even more impressively (if I do say so myself), I made these delightfully simple lemon muffins without a mixing bowl, a spatula, or a muffin pan - tools that are lacking at my current sharehouse. In lieu of the aforementioned proper baking equipment, I used a cooking pot and a regular spoon to mix the batter, and doubled up on paper muffin cases to keep them sturdy, and it worked! Not bad, huh?

With a gentle slosh of delicate olive oil, and a light hand with raw sugar, these naturally dairy-free lemon muffins aren't what you'd call indulgent, but while I was worried that they may be too modest at first bite, I ended up being charmed, and before I knew it, I'd eaten three in one afternoon (the other two went to my housemates, and I managed to save one for the next day). Suffice to say the recipe is great for me as it is, but if you prefer your muffins a little bit sweeter, feel free to up the ante with an extra tablespoon of sugar.

lemon and olive oil muffins
(this recipe makes 6, feel free to double the recipe to make 12!)

1 cup self-raising flour
1/3 cup raw sugar
1 extra-large egg
1/3 cup extra-virgin olive oil (use a mild olive oil or lemon infused olive oil)
1/4 cup lemon juice
1/2 tablespoon lemon zest

Preheat oven to 180C/355F fan-forced (200C/390F regular).
Thoroughly mix self-raising flour and raw sugar together in a bowl, and create a well in the centre.
Add egg, extra virgin olive oil, lemon juice and lemon zest into the middle of the bowl, and gently stir to create a thick batter, taking care not to overmix.
Transfer the batter into 6 muffin cups.
Bake for 20 to 25 minutes until the muffins develop an enticing golden brown crust.
Allow your lovely lemon muffins to cool at least slightly before enjoying them!

Cross section of olive oil and lemon muffins.

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