Monday, January 16, 2012

Fennel Pollen-Lemon Zest Muffins

These muffins are made with olive oil, instead of butter, which gives them a lighter, crisp texture. Dylan whipped these up for breakfast this morning. I haven't figured out if he really likes lemon this much, or if he just likes using the zester.

4 eggs
1/2 C organic brown sugar, packed
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
zest from one lemon
juice from half of the lemon

Preheat your oven to 350 degrees. Line your muffin tin with paper liners or butter the hollows.

Place all the ingredients in a large mixing bowl. Stir until just combined. Don’t overmix, or the cake/muffins will be dry and tough.

Spoon batter into liners and bake 45 minutes, or until a toothpick stuck into the center comes out clean. Eat warm or at room temperature. As this muffin doesn't keep well, you'll want to eat them the day you make it or the next day.

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