Moist And Delicious: Oil-based Muffin Recipe

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Classic Blueberry Muffins with Olive Oil

Ingredients:

– 2 cups all-purpose flour
– 1/2 cup sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup olive oil
– 2 large eggs
– 1/2 cup milk
– 1 tsp vanilla extract
– 1 1/2 cups fresh blueberries

Instructions:

Blueberry, lemon and olive oil muffins
Blueberry, lemon and olive oil muffins

1. Preheat the oven to 375°F and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix together the olive oil, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Chocolate Zucchini Muffins with Coconut Oil

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 cup cocoa powder
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup coconut oil, melted
– 1/2 cup sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup shredded zucchini
– 1/2 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the coconut oil, sugar, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the shredded zucchini and chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.