Our go-to treat this January? Savory Olive Oil Muffins – trust us, they're kitchen-approved for a reason! Infused with Il Fusti Harissa Olive Oil, these muffins are the perfect combo of spice, hearty, and delectable. Feeling the craving? Test it yourself!
Ingredients
- 2 cups All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ¼ cup chopped, fresh dill
- 1 cup crumbled feta, I prefer sheep's milk feta
- zest from one lemon
- 2 eggs
-
⅓ cup Il Fusti Harissa Olive Oil
- 1 cup milk
- juice of one lemon
- Flowers of choice for decorating
Instructions
-
Preheat oven to 375 F and line 12 muffin tins with paper liners or coat very generously with Il Fusti Harissa Olive Oil or nonstick baking spray.
- In a large bowl, combine flour, baking powder, baking soda, salt, pepper, lemon zest, and dill. Stir to combine. Add feta crumbles and stir once more.
- In another small bowl or spouted measuring cup, combine milk, eggs, lemon juice, and olive oil. Whisk well to combine.
- Pour wet ingredients into dry and stir gently to combine. As I always say, do not overmix your muffin batter.
- Divide batter evenly between 12 muffin liners and top with extra feta crumbles if desired.
- Bake in preheated 375 oven for 20 minutes.
This recipe was adapted and sourced directly from WildThistleKitchen.com
