Muffin Monday: Cheese and Olive Oil Muffins

It’s been four weeks since I joined Muffin Monday. That’s three muffins down and another one on the way. I admit, baking muffins for Monday is always a welcome treat. In my case, I bake during the weekend, usually on Sundays just before the crack of dawn. It’s becoming a ritual, the good kind. It means I get to eat “healthier” at least twice a week. Heh.

Today’s muffin is from one of my favorite Food Network chefs, Giada de Laurentiis. The recipe is totally easy – I made it in less than 30 minutes, and not to mention totally delicious and filling!

Cheese and Olive Oil MuffinsAdapted from Giada de Laurentiis' recipe on Food Network  

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
1/3 cup cheddar and gouda cheese, mixed
Powdered sugar, sifted, for topping  

Preheat the oven to 350 degrees F. Place paper liners in a 12-cup muffin tin.  

In a medium bowl, blend together the flour, baking powder, and salt.  

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.  

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 golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. 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.

Notes:

• I used red cane vinegar in place of the balsamic vinegar.

• I used peanuts in place of almonds. I bet they’d be tastier with almonds.

• I didn’t have orange and lemon on hand, so I used 2 teaspoons of calamansi juice instead. Calamansi or calamondin is easily available here in the Philippines. It's like our lemon/lime. In our dialect, Bisaya, we call it limonsito which literally means "little lemon." Goes well with almost everything, especially dipping sauces!

• I added about 1/3 cup cheddar and gouda cheese.

• And I totally forgot to sprinkle powdered sugar before serving and taking a picture of them. They were still to die for, though. ;) 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.