The pictures from the Muffin Monday posts have been making my Mondays better for a while now and I finally decided to participate! Muffin Mondays is a wonderful initiative by a blogger Anuradha from Baker Street to, as she says herself, “glum Monday mornings” with delicious muffins! Every week a bunch of bloggers gets a muffin recipe from Anuradha and they bake the muffin or an adapted version of it . This week the basis recipe was an Olive Oil muffin, I made mine with lemon icing and some extra toasted almond slices on top!
230g spelt flour
2 teaspoons baking powder
1/2 teaspoon salt
180 g caster sugar
3 large eggs
2 teaspoons lemon zest
2 tablespoons balsamic vinegar
170ml olive oil extra-virgin olive oil
70grams sliced almonds, toasted
2 tsp lemon juice
Preheat the oven to 180 degrees. Place paper liners in a 12-cup muffin tin.
In a medium bowl, blend together the flour, baking powder, and salt.
Using an electric mixer beat the sugar, eggs, and zest in a large bowl until fluffy, about 3 minutes.
Beat in the vinegar and gradually beat in the oil.
Add the flour mixture and stir just until blended.
Crush 3/4 of the almonds with your hands as you add them to the batter and stir until mixed.
Fill the muffin tin almost to the top of the paper liners.
Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 minutes. Transfer to a wire rack and cool for 10 minutes.
Sift the icing into a bowl and gradually add the lemon juice stirring until combined. Put a little bit of icing on each muffin and sprinkle some almonds over it.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.