Olive Oil Muffins - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1/2 cup semolina (white) or 1/2 cup cornmeal (white)
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature
3/4 cup milk
1/4 cup marsala wine
3/4 cup extra virgin olive oil
1 1/2 teaspoons grated lemon zest

Preparation

Position rack in the center of the oven; preheat oven to 400\u00b0.
Spray muffin tin indentations and rims with nonstick cooking spray.
In a bowl, whisk flour, semolina, sugar, baking powder, baking soda, and salt until uniform; set aside.
In another bowl, whisk eggs, milk, and Marsala until smooth; whisk in the olive oil and lemon zest; stir into the prepared flour mixture using a wooden spoon until moistened.
Fill the prepared muffin tins 3/4 full; bake 20 minutes or until the muffins are lightly browned with rounded, lightly cracked tops; a pick should come out with a few moist crumbs attached.
Place pan on a wire rack; cool for 10 minutes; gently rock each muffin back and forth to release and remove it from the tin.
Cool muffins 5 minutes on the rack before serving.
*Herbed Goat Cheese Olive Oil Muffins: crumble 1/2 cup herbed goat cheese into the batter just before adding the prepared flour mixture; proceed as directed.
*Olive Rosemary Muffins: mix 1/2 cup chopped pitted green or black olives and 2 teaspoons chopped fresh rosemary into the batter just before adding the prepared flour mixture; proceed as directed.
*Pesto Muffins: mix 1/4 cup finely chopped fresh basil, 1 clove minced fresh garlic, and 2 tablespoons chopped pine nuts into the batter just before adding the prepared flour mixture; proceed as directed.
*Sun-Dried Tomato Olive Oil Muffins: mix 1/3 cup marinated sun-dried tomatoes, drained and chopped, into the batter just before adding the prepared flour mixture; proceed as directed.