Best Orange Scented Almond And Olive Oil Muffins Giadzy Recipes

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Orange-Scented Almond and Olive Oil Muffins image

I love to take these muffins to Jade's school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace some of the usual white flour. Almond flour also makes the muffins light and nutty and pairs so well with the sweetness of orange juice and zest. Make a batch of these, freeze them, and then reheat as needed in a low oven.

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield Makes 12 muffins

Number Of Ingredients 13

Ingredients

2/3 cup sugar
3 large eggs, at room temperature
Grated zest of 1 medium orange
1/3 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
3 tablespoons plain low-fat (2-percent) Greek yogurt, at room temperature
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1 cup all-purpose flour
2/3 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/3 cup sliced almonds, toasted (see Cook's Note, below)

Steps:

Position an oven rack in the center of the oven and preheat the oven to 325 degrees F. Line 12 muffin cups with paper liners.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange zest and juice, olive oil, yogurt, vanilla, and almond extract.
In a separate bowl, whisk together the all-purpose and almond flours, baking powder, and salt.
In batches, stir the flour mixture into the egg mixture until just blended. Stir in the almonds. Pour 1/4 cupfuls of the batter into the prepared muffin cups. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Cool in the pan on a wire rack for at least 20 minutes before serving.

Nutrition Facts : Calories 200 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 127 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 5 grams, Sugar 12 grams

ORANGE-SCENTED ALMOND AND OLIVE OIL MUFFINS

Orange-Scented Almond and Olive Oil Muffins image

Provided by Giada De Laurentiis

Time 50m

Yield 18 muffins

Number Of Ingredients 14

Ingredients

1 cup sugar
4 large eggs, at room temperature
1/2 cup fresh orange juice, at room temperature
1/4 cup extra-virgin olive oil
1/4 cup plain whole milk Greek yogurt, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 large orange, zested
1 cup almond flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup sliced almonds, toasted (see Cook's Note)
Powdered sugar, for dusting

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
In a separate bowl, whisk together the flours, baking powder, and salt.
In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.

GIADA'S OLIVE OIL MUFFINS

Giada's Olive Oil Muffins image

Saw this on the Food Network and was really curious to try these. Who would've thought to use olive oil for something sweet? According to reviewers you can interchangably sub lemon/orange juices for the zests if you don't have them; all I got is just dried orange peels. I made a few changes to the original-- you can use any kind of milk to get that muffin lustre but I use soy milk. Originally called for 4 large eggs, I use only the whites. I also might try these with wheat flour or a mix of white and wheat flours.

Provided by the80srule

Categories Breakfast

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
4 egg whites
2 teaspoons lemon zest
2 teaspoons orange zest
2 tablespoons balsamic vinegar
2 tablespoons plain unsweetened soymilk
3/4 cup olive oil
2/3 cup sliced almonds, toasted

Steps:

Blend together the flour, baking powder, and salt in a medium bowl to sift together.
In a large mixing bowl, beat the sugar, egg, and zests until pale and fluffy.
Beat in the vinegar and milk.
Gradually beat in the olive oil.
Add the flour mixture and stir until just blended. Crush some almonds by hand and add them to the batter while mixing.
Fill the muffin tins up to nearly the top.
Top with remaining almonds.
Bake until golden on top, about 25 minutes.

Nutrition Facts : Calories 287.7, Fat 16.3, SaturatedFat 2.1, Sodium 177.8, Carbohydrate 32.1, Fiber 1.2, Sugar 17.1, Protein 4.3