Tuesday, April 23, 2013
Olive Oil-Fennel Pollen Muffins
When the kids start standardized testing, the emails begin to circulate for parents to volunteer to bring snacks. They don't want the kids starving during the tests. Makes sense to me. I always sign up for multiple days because I know that when my boys are hungry, they do not function well at all. So, this morning, I sent in bowls of clementines and apples and a tray full of these muffins. So easy...and I got to use these cute little party cups I've had forever. This makes 2 dozen.
1-1/2 C organic granulated sugar
1-1/3 C olive oil (use a good quality, extra virgin olive oil)
2 T fennel pollen
3-1/2 C white whole wheat flour
2 T baking powder
Preheat your oven to 350 degrees. Line your muffin tins with liners or use mini cups.
Beat the eggs in a large bowl for about 30 seconds. Add the sugar and continue to beat until the mixture is frothy. Continue beating and drizzle in the olive oil slowly. Gently fold in the fennel pollen, flour, and baking powder. Don’t overmix, or the muffins will be dry and tough.
Pour batter into pan(s) and bake 45 minutes. Eat warm or at room temperature. As this doesn't keep well, you'll want to eat it the day you make it or the next day. It's a good thing I have 25 hungry 5th graders helping me out.