Comments on: olive oil muffins

By: Budour

Budour — Tue, 03 Nov 2009 07:31:06 +0000

Hi!

I tried this recipe and it’s fantastic. I made a few changes, substituted the sugar with unrefined brown sugar and almonds with pistachios.

You can check it out here on my blog: http://theovenexperiments.com/2009/11/02/experiment-3-olive-oil-pistachio-muffins/

I had it yesterday with rose petal jam and today with strawberry jam. YUM!

By: Rebecca

Rebecca — Fri, 07 Aug 2009 23:01:17 +0000

I was looking for a muffin recipe that I could make without fruit as I didn’t have any on hand, and this one sounded so intriguing. I left out the zest (I didn’t even have a lemon in the fridge) and threw in some poppyseeds just for fun. I wasn’t sure how I felt about the flavor after I ate the first one, so I ate another with raspberry jam and…HOLY SAUSAGE ON A STICK IT WAS SOOO GOOD! I also grew to appreciate the fruity flavor of the olive oil itself. These are now my favorite snack muffins because they’re not too sweet and I always have everything I need to make them on hand.

By: Maryam

Maryam — Fri, 31 Jul 2009 17:40:45 +0000

I have been looking for a muffin – cookie recipe with olive oil for months!!!! Thanks for posting this, this is the best thing!

Your pictures and they way you have organized your recipe profiles is very interesting, one can’t get enough going through them.

By: LCS

LCS — Sun, 26 Jul 2009 03:17:11 +0000

Thank you. I made these last night, looking for something simple and easy for me to grab and go for “rush mornings” (the mornings, where you sleep in too late to make breakfast). I reduced the amount of sugar by 1/4, and they still turned out very good.

Of course, I’m sure you may have heard this already, your website is lovely.

By: Elizabeth

Elizabeth — Fri, 05 Dec 2008 19:25:35 +0000

I made these last night as a host gift for a holiday party I’m attending. I added some dried cranberries and swapped the almonds on top for crushed walnuts. They came out amazingly! I will definitely be making them again – next time to keep all for myself! I also planning to make several batches to wrap as Christmas presents – a very economical gift in these fiscally challenging times :-)

By: Culinary Cory

Culinary Cory — Mon, 24 Nov 2008 19:22:28 +0000

Looks like a pretty user-friendly recipe. I like watching Giada’s new show format. It adds a new variety to her cooking skills.

By: Rhonda

Rhonda — Mon, 17 Nov 2008 02:45:00 +0000

Your photos are amazing, I also have a crush on my microplane grater so seeing one so gorgeously photographed is tugging on my heart-strings. ;)

By: Shilpa

Shilpa — Fri, 14 Nov 2008 20:40:12 +0000

deb (not the author),
Before I had a microplane (like in the pic above), I used a vegetable peeler and only peeled the most superficial part of the skin (no white stuff) then chopped the bits up with a knife. Of course, now that I have the microplane, I use it for everything and cannot live without it (it’s only $10 – if you bake at all and love parmesan as I do, you should go out and buy one!!).

By: Jesse

Jesse — Thu, 13 Nov 2008 20:32:20 +0000

With balsamic vinegar? Yum!

By: MFM

MFM — Thu, 13 Nov 2008 03:01:40 +0000

Deb (not the author):As a poor college student who didn’t have a zester for a long time, I have two zesting ideas. (1) The first is to use the small holes on your grater (the ones that look like the cheese grater holes, but much smaller). It’s a bit harder to avoid getting the bitter white pith when you shred the peel off, but it is possible. (2) The second is to use a serrated knife: note that I do NOT mean the kind with really big, well spaced, teeth, but the kind with itty bitty tiny teeth on it. It takes a bit of trial and error to angle the knife correctly, but you basically scrape the citrus fruit with the knife at a fairly steep angle, with very quick small motions. It definitely doesn’t take the pith off along with the yummy zest, but it does take a little while to get enough zest. I’d try the grater if I were you; I only used the knife when I didn’t have a grater either!