Skip to main content

Olive Oil Fennel Pollen Muffins


I am finally getting around to using the fennel pollen sample that my friend Jenn Erickson gave me around the holidays.  It's not that I haven't had all sorts of ideas; I think I was hoarding it until I knew I would have more.  So now that my order of a full ounce of pollen came in, I'm free to create!  I whipped up some olive oil fennel muffin this morning for breakfast.

4 eggs
3/4 C organic granulated sugar
2/3 C olive oil (use a good quality, extra virgin olive oil)
1 T fennel pollen
1-1/2 C white whole wheat flour

1 T baking powder
1/2 t pink Himalaya salt


Preheat your oven to 350 degrees. Prep your pan - either butter a loaf pan or use lined muffin tins.
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.  In another bowl, mix the dry ingredients - flour, salt and baking powder.  Stir the flour mixture into the egg-oil mixture just until it is combined. Don’t overmix, or the cake/muffins will be dry and tough.

Pour batter into pan(s) and bake 45 minutes, or until a knife blade stuck into its center comes out clean.  Let the cake cool a bit before popping it out of your loaf pan. Eat warm or at room temperature.  As this cake doesn't keep well, you'll want to eat it the day you make it or the next day.

Photobucket

Comments

  1. Those sound absolutely wonderful Camilla. You always know just which ingredients to use to make them sing in harmony!

    ReplyDelete
  2. Camilla, where did you find your new batch of Fennel Pollen? Jeff told me about a new tea and spice store called "Gold Leaf" on Gabilan in Oldtown Salina that sounds like absolute nirvana! I wonder if they have it there. Thank you so much for linking up to "A Little Birdie Told Me...". I can't wait to see what you have in store for tomorrow! Jenn

    ReplyDelete
  3. @Jenn, I got it from Golden Gourmet Pollen, LLC (on amazon). It was $19+ shipping which was slightly cheaper than Marx Foods. But I would LOVE a local source. If you make it out to Gold Leaf, let me know what you think.

    ReplyDelete
  4. @Jenn, I checked out Gold Leaf's website. No fennel pollen. ;(

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce