Olive Oil Muffins with Lemon and Pine Nuts
Makes 12 medium sized muffins.
Preheat the oven to 350°F and line a medium 12-cup muffin pan.
In a small frying pan over medium heat, toast the pine nuts until light golden brown and fragrant, about 3 minutes. Set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Combine the sugar, olive oil, eggs, yogurt and lemon zest in a large mixing bowl. Whisk together until smooth and then add the dry ingredients and half of the pine nuts to the bowl. Gently mix until fully incorporated.
Spoon the batter evenly into the prepared paper cup liners. Scatter the tops with a few toasted pine nuts and gently press them into place. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a cooling rack.
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/2 cup plus 2 tablespoons extra-virgin olive oil
2 large eggs
1/4 cup Greek yogurt
Zest of one lemon
1/4 cup pine nuts, toasted