Orange Olive Oil Muffins

Let’s face it. Little bitty baby muffins are cute. So cute in fact that you almost can’t eat-WHOA WHOA WHOA, that’s just crazy talk. Of course you can eat them, and you should. You should eat these ones, because these ones are perfectly orangey, olivey, and seedy. All three things make my mouth happy as well as my soul, and my heart. And when these three things are happy, your life is on a pretty damn good roll wouldn’t you think? Oh I do hope you like these things too.

Look at that precious little thing, fresh out of the oven. Such a tease!

Okay now it’s just being mean. How are you supposed to resist these advances?

Okay no. NO. MUFFIN, NO! God damnit, would you just look at that soft fluffy interior? The orange zest is like…little flecks of something orange I just really want in my mouth. I’m so good with words.

Amazing. Let’s talk recipes.

Orange Olive Oil Muffins
(makes 20 small muffins or 12 large)

120g olive oil
150g sugar
1 egg
zest of 2 oranges
325g flour
2 1/2 t baking powder
1/2 t baking soda
1/4 t salt
250g buttermilk
1/2 cup toasted pumpkin seeds

Preheat your oven to 350F. Get the oil, sugar, egg, and zest in a bowl. Whip those babies up until it’s all creamy and homogeneous. You can use a mixer, or do it by hand. These muffins are easy peasy. Now add in the dry ingredients and the buttermilk and pumpkin seeds and mix just until combined. Wasn’t that easy? Scoop your batter into prepared tins that you can line with papers if you’d like, or just spray them. I sprinkled the tops of mine with a little palm sugar just because, but you don’t have to. Bake them for about 15 minutes until slightly browned and puffy. Eat!