Tuesday, November 29, 2016

Lemon Olive Oil Muffin

Every semester I make a little goody back for my undergrad teaching assistants with junk food and muffins.  This week is the week, and it's rainy and I'm a little on the poor side.  Luckily I have a big jar of homemade lemon marmalade, which you can make using my Blood Orange Marmalade as a base.

These bright, moist muffins have lovely large chunks of candied lemon in them from the marmalade, and a light floral taste from the olive oil. And there's a sneaky addition that gets some veggies into it too!



2 eggs
1 tsp. vanilla bean paste
1 cup white sugar
1/2 cup extra virgin olive oil
3/4 tsp. baking soda
1/4 heaping tsp. baking powder
1/2 tsp. salt
1 cup, packed, grated parsnip
1/4 cup lemon marmalade
1 1/2 cups all purpose flour
  1. Preheat oven to 400F.
  2. Combine eggs, vanilla, sugar, oil, soda, powder, lemon marmalade, and salt and mix it well.
  3. Add in parsnip.
  4. Add in flour and mix until just wet.  This is a slightly thicker batter. Don't worry. 
  5. Scoop into lined or greased muffin tins. 
  6. Bake 10 minutes, shuffle, and bake an additional 10, until golden.
Makes 16 muffins at about 170 calories a muffin.